Effect of Different Amounts of Pistachio Powder and Paste on the Sensory, Physicochemical and Microbial Characteristics of Oily Cake
Publish place: pistachio and health، Vol: 2، Issue: 3
Publish Year: 1398
نوع سند: مقاله ژورنالی
زبان: English
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شناسه ملی سند علمی:
JR_PHJ-2-3_004
تاریخ نمایه سازی: 20 مرداد 1400
Authors
Ahmad Shakerardekani
Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
Paria Alibeigi
۱.Department of Agriculture Kar Higher Education Institute, Rafsanjan, Iran ۲. Pistachio Safety Research Center, Rafsanjan University of Medical Sciences, Rafsanjan, Iran