Volume 15, Issue 83 (2018)
FSCT 2018, 15(83): 359-366 |
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تأثیر آرد مالت ارزن و صمغ زانتان برخواص فیزیکی خمیر بدون گلوتن و کیک حاصل از آن. FSCT 2018; 15 (83) :359-366
URL: http://fsct.modares.ac.ir/article-7-25753-en.html
URL: http://fsct.modares.ac.ir/article-7-25753-en.html
Abstract: (2314 Views)
This article has no abstract.
Article Type: Short Communication |
Subject:
Food quality control
Received: 2018/10/2 | Accepted: 2018/10/2 | Published: 2018/10/2
Received: 2018/10/2 | Accepted: 2018/10/2 | Published: 2018/10/2
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