Volume 14, Issue 73 (0)
FSCT 0, 14(73): 277-265 |
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بررسی اثر نوع نشاسته اصلاح شده و فشار گاز دی اکسید کربن بر برخی ویژگی های تعیین کننده پایداری نوشابه امولسیونی طعم دار. FSCT 0; 14 (73) :277-265
URL: http://fsct.modares.ac.ir/article-7-1275-en.html
URL: http://fsct.modares.ac.ir/article-7-1275-en.html
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Received: 2017/09/19 | Accepted: 2017/09/19 | Published: 2018/02/20
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