Volume 15, Issue 82 (2018)
FSCT 2018, 15(82): 319-334
|
Back to browse issues page
بهینهسازی فرمولاسیون پاستیل زنجبیلی بر پایه ژلاتین پای مرغ و کنسانتره انگور به روش سطح پاسخ (RSM)
Abstract:
(3064 Views)
This article has no abstract.
Full-Text
[PDF 1413 kb]
(3469 Downloads)
Article Type:
Original paper
| Subject:
Food quality control
Received: 2017/07/30 | Accepted: 2017/08/27 | Published: 2018/10/5
Rights and permissions
This work is licensed under a
Creative Commons Attribution-NonCommercial 4.0 International License
.