Volume 14, Issue 69 (0)
FSCT 0, 14(69): 9-1 |
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بررسی اثرات صمغ های دانه شاهی، قدومه شیرازی و متیل سلولز و ترکیب آنها بر جذب روغن و خصوصیات کیفی سیب زمینی سرخ شده طی فرایند سرخ شدن عمیق. FSCT 0; 14 (69) :9-1
URL: http://fsct.modares.ac.ir/article-7-2483-en.html
URL: http://fsct.modares.ac.ir/article-7-2483-en.html
Abstract: (5667 Views)
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Received: 2016/04/1 | Accepted: 2017/02/1 | Published: 2017/10/23
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