Volume 15, Issue 82 (2018)
FSCT 2018, 15(82): 397-404 |
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تأثیر دما و زمان سرخ کردن در میزان جذب روغن و درصد ضایعات خط تولید رشته فوری (نودل). FSCT 2018; 15 (82) :397-404
URL: http://fsct.modares.ac.ir/article-7-14096-en.html
URL: http://fsct.modares.ac.ir/article-7-14096-en.html
Abstract: (2237 Views)
This article has no abstract.
Article Type: Original paper |
Subject:
Food quality control
Received: 2017/12/10 | Published: 2018/12/15
Received: 2017/12/10 | Published: 2018/12/15
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