Volume 14, Issue 66 (0)
FSCT 0, 14(66): 260-249 |
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اثر صمغ زانتان و ایزوله پروتئین سویا بر ویژگی های فیزیکوشیمیایی پنیر پروسس. FSCT 0; 14 (66) :260-249
URL: http://fsct.modares.ac.ir/article-7-7304-en.html
URL: http://fsct.modares.ac.ir/article-7-7304-en.html
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Received: 2016/03/21 | Accepted: 2016/10/23 | Published: 2017/07/23
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