Volume 13, Issue 50 (2016)
FSCT 2016, 13(50): 207-218 |
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Sadeghi F, Shahidi F, Koocheki A, Mohebi M. فرمولاسیون پاستیل (ژل مک) بادام بر اساس ویژگیهای حسی، بافتی، پارامترهای رنگی و فعالیت آب آن. FSCT 2016; 13 (50) :207-218
URL: http://fsct.modares.ac.ir/article-7-11434-en.html
URL: http://fsct.modares.ac.ir/article-7-11434-en.html
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Received: 2014/04/29 | Accepted: 2015/01/21 | Published: 2015/02/28
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