Physicochemical, Nutritional, Shelf Life and Sensory Properties of Iranian Sangak Bread Fortified with Grape Seed Powder

AuthorsPeighambardoust SH- Aghamirzaei M
JournalJournal of Food Processing Technology
Presented byبله
Page number1-5
Volume number5
Paper TypeFull Paper
Published At2014
Journal GradeScientific - promoting
Journal TypeTypographic
Journal CountryEstonia

Abstract