Volume 14, Issue 63 (2016)
FSCT 2016, 14(63): 220-209 |
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بررسی اثر افزودن موسیلاژ قدومه شیرازی بر ویژگیهای فیزیکی، بیاتی و حسی کیک اسفنجی. FSCT 2016; 14 (63) :220-209
URL: http://fsct.modares.ac.ir/article-7-26-en.html
URL: http://fsct.modares.ac.ir/article-7-26-en.html
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Received: 2016/06/17 | Accepted: 2016/12/18 | Published: 2017/04/21
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