Volume 14, Issue 71 (0)
FSCT 0, 14(71): 213-221
|
Back to browse issues page
تأثیر افزودن نشاسته گندم اتصال عرضی بر کاهش میزان آکریلآمید و خواص کیفی نان سنگک
Abstract:
(2797 Views)
This article has no abstract.
Full-Text
[PDF 431 kb]
(2087 Downloads)
Received: 2017/06/28 | Accepted: 2017/06/28 | Published: 2017/12/22
Rights and permissions
This work is licensed under a
Creative Commons Attribution-NonCommercial 4.0 International License
.