Volume 14, Issue 71 (0)                   FSCT 0, 14(71): 231-241 | Back to browse issues page

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بررسی تأثیر افزودن صمغ گوار و امولسیفایر پروپیلن گلیکول منواستئارات بر خصوصیات کیفی و فیزیکوشیمیایی کیک اسفنجی. FSCT 0; 14 (71) :231-241
URL: http://fsct.modares.ac.ir/article-7-3288-en.html
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Received: 2017/06/28 | Accepted: 2017/06/28 | Published: 2017/12/22

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