Volume 15, Issue 83 (2018)                   FSCT 2018, 15(83): 347-358 | Back to browse issues page

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تأثیر جایگزینی شکر با شیره خرما و استویا بر ویژگیهای فیزیکوشیمیایی و حسی کیک بدون گلوتن بر پایه آرد برنج. FSCT 2018; 15 (83) :347-358
URL: http://fsct.modares.ac.ir/article-7-27691-en.html
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Subject: Food quality control
Received: 2018/12/1 | Accepted: 2018/12/1 | Published: 2018/12/1

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