Volume 15, Issue 82 (2018)                   FSCT 2018, 15(82): 397-404 | Back to browse issues page

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تأثیر دما و زمان سرخ کردن در میزان جذب روغن و درصد ضایعات خط تولید رشته فوری (نودل)
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Article Type: Original paper | Subject: Food quality control
Received: 2017/12/10 | Published: 2018/12/15
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