Volume 14, Issue 68 (0)
FSCT 0, 14(68): 72-61 |
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بررسی اثر سطوح مختلف پودر جلبک کلرلا ولگاریس به عنوان جایگزین سفیده تخم مرغ بر ویژگیهای فیزیکی و حسی کیک اسفنجی. FSCT 0; 14 (68) :72-61
URL: http://fsct.modares.ac.ir/article-7-5870-en.html
URL: http://fsct.modares.ac.ir/article-7-5870-en.html
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Received: 2016/04/29 | Accepted: 2017/01/29 | Published: 2017/09/23
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