Volume 14, Issue 72 (0)
FSCT 0, 14(72): 133-153 |
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بررسی تأثیر بکارگیری روغن کنجد و موسیلاژ دانه اسفرزه، بر ویژگیهای حسی و شیمیایی کیک روغنی. FSCT 0; 14 (72) :133-153
URL: http://fsct.modares.ac.ir/article-7-8840-en.html
URL: http://fsct.modares.ac.ir/article-7-8840-en.html
Abstract: (2666 Views)
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Received: 2017/07/19 | Accepted: 2017/07/19 | Published: 2018/01/21
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