Volume 14, Issue 66 (0)
FSCT 0, 14(66): 174-165 |
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بررسی اثر سرخ کردن بر بافت و رنگ سوسیس پری بیوتیک تولید شده با استفاده از بتاگلوکان و نشاسته مقاوم به هضم. FSCT 0; 14 (66) :174-165
URL: http://fsct.modares.ac.ir/article-7-11047-en.html
URL: http://fsct.modares.ac.ir/article-7-11047-en.html
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Received: 2016/06/2 | Accepted: 2016/10/4 | Published: 2017/07/23
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