Volume 15, Issue 79 (2018)
FSCT 2018, 15(79): 111-120 |
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بررسی ویژگیهای بافتی، تصویری و حسی کیک فنجانی حاوی آرد شاه بلوط و سدیم استئاروئیل 2-لاکتیلات. FSCT 2018; 15 (79) :111-120
URL: http://fsct.modares.ac.ir/article-7-19688-en.html
URL: http://fsct.modares.ac.ir/article-7-19688-en.html
Abstract: (2869 Views)
This article has no abstract.
Article Type: Original paper |
Subject:
Food quality control
Received: 2016/11/10 | Accepted: 2017/01/23 | Published: 2018/07/28
Received: 2016/11/10 | Accepted: 2017/01/23 | Published: 2018/07/28
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