Volume 15, Issue 81 (2018)
FSCT 2018, 15(81): 163-176 |
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تاثیر استفاده از کنسانتره پروتئین بادام شیرین و صمغ زانتان بر ویژگیهای کیک بدون گلوتن. FSCT 2018; 15 (81) :163-176
URL: http://fsct.modares.ac.ir/article-7-25040-en.html
URL: http://fsct.modares.ac.ir/article-7-25040-en.html
Abstract: (2438 Views)
This article has no abstract.
Subject:
Food quality control
Received: 2018/09/11 | Accepted: 2018/09/11 | Published: 2018/09/11
Received: 2018/09/11 | Accepted: 2018/09/11 | Published: 2018/09/11
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