Volume 15, Issue 80 (2018)
FSCT 2018, 15(80): 145-156 |
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بررسی تغییرات خصوصیات بافتی، تصویری و حسی کیک بدون گلوتن کم چرب. FSCT 2018; 15 (80) :145-156
URL: http://fsct.modares.ac.ir/article-7-24966-en.html
URL: http://fsct.modares.ac.ir/article-7-24966-en.html
Abstract: (1718 Views)
This article has no abstract.
Subject:
Food quality control
Received: 2018/09/9 | Accepted: 2018/09/9 | Published: 2018/09/9
Received: 2018/09/9 | Accepted: 2018/09/9 | Published: 2018/09/9
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