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Tarbiat Modares University Press
Journal of food science and technology ( Iran)
Volume 14, Issue 72 (0)
FSCT 0, 14(72): 357-369
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اثر صمغ دانهریحان و اسانس پونهکوهی بر خصوصیات فیزیکوشیمیایی و حسی کیکشکلاتی با چربی کاهش یافته. FSCT 0; 14 (72) :357-369
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http://fsct.modares.ac.ir/article-7-10853-en.html
اثر صمغ دانهریحان و اسانس پونهکوهی بر خصوصیات فیزیکوشیمیایی و حسی کیکشکلاتی با چربی کاهش یافته
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Received: 2017/08/28 | Accepted: 2017/08/28 | Published: 2018/01/21
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