Volume 15, Issue 75 (0)
FSCT 0, 15(75): 290-277 |
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تأثیر افزودن پکتین بر روی ویژگی های فیزیکی شیمیایی، بافتی و حسی نان بدون گلوتن بر پایه ی ذرت. FSCT 0; 15 (75) :290-277
URL: http://fsct.modares.ac.ir/article-7-6640-en.html
URL: http://fsct.modares.ac.ir/article-7-6640-en.html
Abstract: (2607 Views)
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Article Type: Original paper |
Subject:
Food quality control
Received: 2016/11/22 | Accepted: 2016/12/26 | Published: 2018/04/21
Received: 2016/11/22 | Accepted: 2016/12/26 | Published: 2018/04/21
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