Volume 15, Issue 75 (0)
FSCT 0, 15(75): 317-303 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
بررسی بیاتی کیک بدون گلوتن تهیه شده از آرد ارزن تیمار شده حرارتی- رطوبتی. FSCT 0; 15 (75) :317-303
URL: http://fsct.modares.ac.ir/article-7-12259-en.html
URL: http://fsct.modares.ac.ir/article-7-12259-en.html
Abstract: (2835 Views)
This article has no abstract.
Article Type: Original paper |
Subject:
Food quality control
Received: 2016/12/4 | Accepted: 2017/06/13 | Published: 2018/04/21
Received: 2016/12/4 | Accepted: 2017/06/13 | Published: 2018/04/21
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |