| contributor author | Maryam BahramParvar, Toktam Mohammadi Moghaddam… | |
| date accessioned | 2020-03-11T03:44:12Z | |
| date available | 2020-03-11T03:44:12Z | |
| date issued | Year | |
| identifier other | H_T8o2U9gfGsaGU5gHp5w_8HUQNRmQgBwgcDitBhg8NIIUirSf.pdf | |
| identifier uri | https://libsearch.um.ac.ir:443/fum/handle/fum/404865?show=full | |
| format | general | |
| language | English | |
| title | Effect of deep-fat frying on sensory and textural attributes of pellet snacks | |
| type | Journal Paper | |
| contenttype | Fulltext | |
| contenttype | Fulltext | |
| identifier padid | 2752237 | |
| identifier doi | 10.1007/s13197-012-0914-6 | |
| journal title | Osmania Journal of Social Sciences | |
| coverage | Academic | |
| journal volume | Online First Articles | |
| filesize | 311279 | |
| citations | 15 | |
