Volume 14, Issue 71 (0)
FSCT 0, 14(71): 95-109 |
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تولید کیک اسفنجی بدون گلوتن با استفاده از مخلوط آرد نخودچی و آرد برنج، صمغ گوار و صمغ زانتان. FSCT 0; 14 (71) :95-109
URL: http://fsct.modares.ac.ir/article-7-4175-en.html
URL: http://fsct.modares.ac.ir/article-7-4175-en.html
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Received: 2017/06/18 | Accepted: 2017/06/18 | Published: 2017/12/22
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