Volume 15, Issue 75 (0)
FSCT 0, 15(75): 245-235 |
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:
تأثیر سطوح مختلف اینولین و کیتوزان بر ویژگی های فیزیکی وشیمیایی، حسی و زنده مانی باکتری های پروبیوتیک در دوغ سینبیوتیک. FSCT 0; 15 (75) :245-235
URL: http://fsct.modares.ac.ir/article-7-2302-en.html
URL: http://fsct.modares.ac.ir/article-7-2302-en.html
Abstract: (3140 Views)
This article has no abstract.
Article Type: Original paper |
Subject:
Food quality control
Received: 2017/09/23 | Accepted: 2017/11/11 | Published: 2018/04/21
Received: 2017/09/23 | Accepted: 2017/11/11 | Published: 2018/04/21
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |