Pourfarzad, A., Haddad Khodaparast, M. H., Karimi, M., & Mortazavi, S. A. (2012). Optimization of a novel improver gel formulation for Barbari flat bread using response surface methodology. Springer India.
Stile di citazione ChicagoPourfarzad, Amir, Mohammad Hossein Haddad Khodaparast, Mehdi Karimi, e Seyed Ali Mortazavi. Optimization of a Novel Improver Gel Formulation for Barbari Flat Bread Using Response Surface Methodology. Springer India, 2012.
Citazione MLAPourfarzad, Amir, Mohammad Hossein Haddad Khodaparast, Mehdi Karimi, e Seyed Ali Mortazavi. Optimization of a Novel Improver Gel Formulation for Barbari Flat Bread Using Response Surface Methodology. Springer India, 2012.
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