Volume 13, Issue 60 (0)
FSCT 0, 13(60): 61-79 |
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Ahmadi E, Maghsood Loo Y, Azizi M H, Alami M, ghorbani M. بررسی تاثیر جایگزینی شکر با شیرینکننده استویوزید و عصاره خرما بر ویژگیهای فیزیکی و حسی کیکهای اسفنجی. FSCT 0; 13 (60) :61-79
URL: http://fsct.modares.ac.ir/article-7-8195-en.html
URL: http://fsct.modares.ac.ir/article-7-8195-en.html
Abstract: (3720 Views)
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Subject:
Food quality control
Received: 2015/04/6 | Accepted: 2015/12/8 | Published: 2017/02/19
Received: 2015/04/6 | Accepted: 2015/12/8 | Published: 2017/02/19
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