Volume 14, Issue 72 (0)
FSCT 0, 14(72): 105-120 |
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تاثیر صمغهای زدو و کربوکسی متیل سلولز بر ویژگیهای فیزیکوشیمیایی و حسی کیک اسفنجی. FSCT 0; 14 (72) :105-120
URL: http://fsct.modares.ac.ir/article-7-11412-en.html
URL: http://fsct.modares.ac.ir/article-7-11412-en.html
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Received: 2017/07/18 | Accepted: 2017/07/18 | Published: 2018/01/21
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