Volume 14, Issue 69 (0)
FSCT 0, 14(69): 306-295
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تأثیر صمغهای گوار و زانتان بهعنوان جایگزین بخشی از چربی بر خواص کیفی کیک روغنی
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Received: 2016/07/11 | Accepted: 2017/03/11 | Published: 2017/10/23
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