Volume 15, Issue 76 (0)
FSCT 0, 15(76): 369-357 |
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Optimization of envelopment in enriched gluten free cakes with beta – carotene using response surface methodology. FSCT 0; 15 (76) :369-357
URL: http://fsct.modares.ac.ir/article-7-1268-en.html
URL: http://fsct.modares.ac.ir/article-7-1268-en.html
Abstract: (5812 Views)
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Subject:
Food quality control
Received: 2017/05/16 | Accepted: 2017/12/25 | Published: 2018/05/22
Received: 2017/05/16 | Accepted: 2017/12/25 | Published: 2018/05/22
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