Application of mucilaginous seeds (Alyssum homolocarpum and Salvia macrosiphon Boiss) and wheat bran in improving technological and nutritional properties of pasta
Application of mucilaginous seeds (Alyssum homolocarpum and Salvia macrosiphon Boiss) and wheat bran in improving technological and nutritional properties of pasta
نویسندگان: راضیه نیازمند , سارا ناجی طبسی , آتنا مدیری
نشریه: JOURNAL OF FOOD SCIENCE , 6 , 86 , 2021
کد مقاله |
1906 |
عنوان فارسی مقاله |
Application of mucilaginous seeds (Alyssum homolocarpum and Salvia macrosiphon Boiss) and wheat bran in improving technological and nutritional properties of pasta |
عنوان لاتین مقاله |
Application of mucilaginous seeds (Alyssum homolocarpum and Salvia macrosiphon Boiss) and wheat bran in improving technological and nutritional properties of pasta |
نمایه علمی معتبر |
JCR |
IF |
3.693 |
عنوان نشریه |
JOURNAL OF FOOD SCIENCE |
شماره نشریه |
6 |
دوره |
86 |
سال انتشار شمسی |
1400/03/11 |
سال انتشار میلادی |
2021 |