Volume 14, Issue 63 (2016)
FSCT 2016, 14(63): 249-243 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
تأثیر افزودن صمغ های پکتین،AMD و لوبیای لوکاست بر میزان پایداری و درجه کدری دوغ طعم دار شده با دود. FSCT 2016; 14 (63) :249-243
URL: http://fsct.modares.ac.ir/article-7-510-en.html
URL: http://fsct.modares.ac.ir/article-7-510-en.html
Abstract: (2856 Views)
This article has no abstract.
Received: 2016/04/16 | Accepted: 2016/12/18 | Published: 2017/04/21
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |