Volume 15, Issue 85 (2019)
FSCT 2019, 15(85): 13-22 |
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تأثیر افزودن آرد سورگوم و صمغ زانتان بر ویژگی های فیزیکوشیمیایی کیک بدون گلوتن. FSCT 2019; 15 (85) :13-22
URL: http://fsct.modares.ac.ir/article-7-27934-en.html
URL: http://fsct.modares.ac.ir/article-7-27934-en.html
Abstract: (4900 Views)
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Subject:
Food quality control
Received: 2018/12/8 | Accepted: 2018/12/8 | Published: 2018/12/8
Received: 2018/12/8 | Accepted: 2018/12/8 | Published: 2018/12/8
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