Milani, E., shahidi, F., Ansarifar, E., khalilian, M., salehipour, F. (2022). The Effect of Extrusion Process and Feed Composition on Physicochemical and Sensory Properties of Breakfast Cereal Based on Corn Grit, Wheat Flour and Cantaloupe Seed Flour. , 20(2), 167-188. doi: 10.22092/fooder.2022.351156.1279
Elnaz Milani; Fakhri shahidi; Elham Ansarifar; mihammad khalilian; faride salehipour. "The Effect of Extrusion Process and Feed Composition on Physicochemical and Sensory Properties of Breakfast Cereal Based on Corn Grit, Wheat Flour and Cantaloupe Seed Flour". , 20, 2, 2022, 167-188. doi: 10.22092/fooder.2022.351156.1279
Milani, E., shahidi, F., Ansarifar, E., khalilian, M., salehipour, F. (2022). 'The Effect of Extrusion Process and Feed Composition on Physicochemical and Sensory Properties of Breakfast Cereal Based on Corn Grit, Wheat Flour and Cantaloupe Seed Flour', , 20(2), pp. 167-188. doi: 10.22092/fooder.2022.351156.1279
Milani, E., shahidi, F., Ansarifar, E., khalilian, M., salehipour, F. The Effect of Extrusion Process and Feed Composition on Physicochemical and Sensory Properties of Breakfast Cereal Based on Corn Grit, Wheat Flour and Cantaloupe Seed Flour. , 2022; 20(2): 167-188. doi: 10.22092/fooder.2022.351156.1279


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