Volume 15, Issue 85 (2019)                   FSCT 2019, 15(85): 13-22 | Back to browse issues page

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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://journals.modares.ac.ir/article-7-27934-en.html
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Received: 2018/12/8 | Accepted: 2018/12/8 | Published: 2018/12/8

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