Volume 14, Issue 71 (0)
FSCT 0, 14(71): 213-221 |
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تأثیر افزودن نشاسته گندم اتصال عرضی بر کاهش میزان آکریلآمید و خواص کیفی نان سنگک. FSCT 0; 14 (71) :213-221
URL: http://fsct.modares.ac.ir/article-7-8578-en.html
URL: http://fsct.modares.ac.ir/article-7-8578-en.html
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Received: 2017/06/28 | Accepted: 2017/06/28 | Published: 2017/12/22
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