Volume 15, Issue 77 (2018)
FSCT 2018, 15(77): 206-193
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The Effect of Addition of Apple Fiber on Nutritional, physico-chemical and sensory properties of Sponge Cake
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Article Type:
Original paper
| Subject:
Food quality control
Received: 2017/02/3 | Accepted: 2017/04/4 | Published: 2018/06/22
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