Volume 15, Issue 79 (2018)
FSCT 2018, 15(79): 217-228 |
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ayoubi A. تاثیر افزودن آرد کتان بر ویژگیهای فیزیکوشیمیایی و حسی کیک فنجانی. FSCT 2018; 15 (79) :217-228
URL: http://fsct.modares.ac.ir/article-7-19776-en.html
URL: http://fsct.modares.ac.ir/article-7-19776-en.html
ferdowsi university of mashhad
Abstract: (2631 Views)
This article has no abstract.
Article Type: Original paper |
Subject:
Food quality control
Received: 2017/01/18 | Accepted: 2017/02/18 | Published: 2018/07/28
Received: 2017/01/18 | Accepted: 2017/02/18 | Published: 2018/07/28
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