Article Versions Notes

Sarkar T, Salauddin M, Kirtonia K, Pati S, Rebezov M, Khayrullin M, Panasenko S, Tretyak L, Temerbayeva M, Kapustina N, et al. A Review on the Commonly Used Methods for Analysis of Physical Properties of Food Materials. Applied Sciences. 2022; 12(4):2004. https://doi.org/10.3390/app12042004

Sarkar, Tanmay, Molla Salauddin, Kohima Kirtonia, Siddhartha Pati, Maksim Rebezov, Mars Khayrullin, Svetlana Panasenko, Lyudmila Tretyak, Marina Temerbayeva, Nadezhda Kapustina, and et al. 2022. "A Review on the Commonly Used Methods for Analysis of Physical Properties of Food Materials" Applied Sciences 12, no. 4: 2004. https://doi.org/10.3390/app12042004

Sarkar, T., Salauddin, M., Kirtonia, K., Pati, S., Rebezov, M., Khayrullin, M., Panasenko, S., Tretyak, L., Temerbayeva, M., Kapustina, N., Azimova, S., Gruzdeva, L., Makhmudov, F., Nikitin, I., Kassenov, A., Shariati, M. A., & Lorenzo, J. M. (2022). A Review on the Commonly Used Methods for Analysis of Physical Properties of Food Materials. Applied Sciences, 12(4), 2004. https://doi.org/10.3390/app12042004