Items where Author is "Doosti, E."

Up a level
Export as [feed] Atom [feed] RSS 1.0 [feed] RSS 2.0
Group by: Item Type | No Grouping
Number of items: 1.

Doosti, E. (2019) Effect of adding soy flour on the quantitative and qualitative properties of Iranian fermented soup (Kashk -e Zard). Masters thesis, university of zabol.

This list was generated on Sat Dec 21 07:18:29 2024 IRST.
Uoz is powered by EPrints 3 which is developed by the School of Electronics and Computer Science at the University of Southampton. More information and software credits.