Volume 15, Issue 77 (2018)                   FSCT 2018, 15(77): 206-193 | Back to browse issues page

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The Effect of Addition of Apple Fiber on Nutritional, physico-chemical and sensory properties of Sponge Cake. FSCT 2018; 15 (77) :206-193
URL: http://fsct.modares.ac.ir/article-7-5644-en.html
The Effect of Addition of Apple Fiber on Nutritional, physico-chemical and sensory properties of Sponge Cake
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Article Type: Original paper | Subject: Food quality control
Received: 2017/02/3 | Accepted: 2017/04/4 | Published: 2018/06/22
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