Volume 13, Issue 61 (2016)
FSCT 2016, 13(61): 149-141 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Saemi P, Salehifar M, Azizi M H, Afshin Pazhooh R. بررسی اثرات استفاده از آرد نول، سمولیناو نسبت های مخلوط آنها برویژگی کیفی ماکارونی تولیدی. FSCT 2016; 13 (61) :149-141
URL: http://fsct.modares.ac.ir/article-7-3071-en.html
URL: http://fsct.modares.ac.ir/article-7-3071-en.html
Abstract: (3397 Views)
This article has no abstract.
Received: 2015/04/4 | Accepted: 2015/11/6 | Published: 2017/02/19
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |