Volume 15, Issue 79 (2018)                   FSCT 2018, 15(79): 21-29 | Back to browse issues page

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

بررسی ویژگی‌های فیزیکوشیمیایی، حسی و بافتی کیک اسفنجی غنی شده با پودر فیبر باگاس. FSCT 2018; 15 (79) :21-29
URL: http://fsct.modares.ac.ir/article-7-19810-en.html
Abstract:   (5366 Views)
This article has no abstract.
Full-Text [PDF 436 kb]   (2699 Downloads)    
Article Type: Original paper | Subject: Food quality control
Received: 2017/02/13 | Accepted: 2017/04/4 | Published: 2018/07/28

Add your comments about this article : Your username or Email:
CAPTCHA

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.