PREPARATION AND EVALUATION OF LOW-FAT BURGERS AND FORTIFIED BY CHICKPEA DURING FROZEN STORAGE
(2020). PREPARATION AND EVALUATION OF LOW-FAT BURGERS AND FORTIFIED BY CHICKPEA DURING FROZEN STORAGE. EKB Journal Management System, 5(11), 161-192. doi: 10.21608/sjse.2020.104102
. "PREPARATION AND EVALUATION OF LOW-FAT BURGERS AND FORTIFIED BY CHICKPEA DURING FROZEN STORAGE". EKB Journal Management System, 5, 11, 2020, 161-192. doi: 10.21608/sjse.2020.104102
(2020). 'PREPARATION AND EVALUATION OF LOW-FAT BURGERS AND FORTIFIED BY CHICKPEA DURING FROZEN STORAGE', EKB Journal Management System, 5(11), pp. 161-192. doi: 10.21608/sjse.2020.104102
PREPARATION AND EVALUATION OF LOW-FAT BURGERS AND FORTIFIED BY CHICKPEA DURING FROZEN STORAGE. EKB Journal Management System, 2020; 5(11): 161-192. doi: 10.21608/sjse.2020.104102

PREPARATION AND EVALUATION OF LOW-FAT BURGERS AND FORTIFIED BY CHICKPEA DURING FROZEN STORAGE

المجلة العلمية للدراسات و البحوث التربوية والنوعية
Article 7, Volume 5, Issue 11 - Serial Number 2, February 2020, Page 161-192  XML PDF (981.66 K)
Document Type: Original Article
DOI: 10.21608/sjse.2020.104102
View on SCiNiTO View on SCiNiTO
Statistics
Article View: 122
PDF Download: 279