Hosseini, A. F., Mazaheri‐Tehrani, M., Yeganehzad, S., & Razavi, S. M. A. (2021). Providing new formulation for white compound chocolate based on mixture of soy flour, sesame paste, and emulsifier: An optimization study using response surface methodology. Food Sci Nutr.
シカゴスタイル引用形Hosseini, Abdul Fateh, Mostafa Mazaheri‐Tehrani, Samira Yeganehzad, , Seyed Mohammad Ali Razavi. "Providing New Formulation for White Compound Chocolate Based On Mixture of Soy Flour, Sesame Paste, and Emulsifier: An Optimization Study Using Response Surface Methodology." Food Sci Nutr 2021.
MLA引用形式Hosseini, Abdul Fateh, Mostafa Mazaheri‐Tehrani, Samira Yeganehzad, , Seyed Mohammad Ali Razavi. "Providing New Formulation for White Compound Chocolate Based On Mixture of Soy Flour, Sesame Paste, and Emulsifier: An Optimization Study Using Response Surface Methodology." Food Sci Nutr 2021.