Volume 14, Issue 72 (0)
FSCT 0, 14(72): 105-120 |
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:
تاثیر صمغهای زدو و کربوکسی متیل سلولز بر ویژگیهای فیزیکوشیمیایی و حسی کیک اسفنجی. FSCT 0; 14 (72) :105-120
URL: http://fsct.modares.ac.ir/article-7-11412-en.html
URL: http://fsct.modares.ac.ir/article-7-11412-en.html
Abstract: (2584 Views)
This article has no abstract.
Received: 2017/07/18 | Accepted: 2017/07/18 | Published: 2018/01/21
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |