Volume 15, Issue 81 (2018)                   FSCT 2018, 15(81): 11-21 | Back to browse issues page

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بهبود خصوصیات بافتی و حسی کیک اسفنجی حاوی ایزوله پروتئین سویا با استفاده از صمغ دانه بالنگو
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Subject: Food quality control
Received: 2018/09/10 | Accepted: 2018/09/10 | Published: 2018/09/10
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