Volume 13, Issue 61 (2016)
FSCT 2016, 13(61): 193-183
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استفاده از پودر کدو تنبل در تولید کیک و بررسی برخی خصوصیات فیزیکوشیمیایی و میکروبی کیک حاوی پودر
Kamyar Maleki Aski
,
Habib Mirzai
,
Abolfazl Fadavi
Abstract:
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This article has no abstract.
Keywords:
Cake
,
Pumpkin
,
Sensory property
,
shelf life
,
Improver
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Received: 2015/04/13 | Accepted: 2015/10/16 | Published: 2017/02/19
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