Volume 15, Issue 81 (2018)
FSCT 2018, 15(81): 273-286 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
maghsoudlou Y. بررسی تاثیر ترکیبات جاذب رطوبت بر خصوصیات فیزیکی، حسی و ماندگاری کیک فنجانی. FSCT 2018; 15 (81) :273-286
URL: http://fsct.modares.ac.ir/article-7-19982-en.html
URL: http://fsct.modares.ac.ir/article-7-19982-en.html
1- Dean,College of Food Technology, Gorgan University of Agricultural Sciences and Natural Resources
Abstract: (2396 Views)
This article has no abstract.
Article Type: Original paper |
Subject:
Food quality control
Received: 2017/06/13 | Accepted: 2017/10/3 | Published: 2018/10/13
Received: 2017/06/13 | Accepted: 2017/10/3 | Published: 2018/10/13
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |