Volume 15, Issue 74 (0)
FSCT 0, 15(74): 36-29 |
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اثر افزودن صمغ دانه بالنگو بر ویژگیهای رئولوژیکی خمیر و خواص کیفی کیک اسفنجی. FSCT 0; 15 (74) :36-29
URL: http://fsct.modares.ac.ir/article-7-10202-en.html
URL: http://fsct.modares.ac.ir/article-7-10202-en.html
Abstract: (5421 Views)
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Subject:
Food quality control
Received: 2017/10/11 | Accepted: 2017/10/11 | Published: 2018/03/21
Received: 2017/10/11 | Accepted: 2017/10/11 | Published: 2018/03/21
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