Volume 15, Issue 78 (2018)
FSCT 2018, 15(78): 205-216 |
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بررسی اثرات صمغ گوار بر خصوصیات حسی و بافتی مافین تهیه شده از آرد برنج. FSCT 2018; 15 (78) :205-216
URL: http://fsct.modares.ac.ir/article-7-26193-en.html
URL: http://fsct.modares.ac.ir/article-7-26193-en.html
Abstract: (1828 Views)
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Subject:
Food quality control
Received: 2018/10/15 | Accepted: 2018/10/15 | Published: 2018/10/15
Received: 2018/10/15 | Accepted: 2018/10/15 | Published: 2018/10/15
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