Volume 15, Issue 80 (2018)                   FSCT 2018, 15(80): 257-266 | Back to browse issues page

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Salehi F. بررسی ویژگی‌های خمیر و خصوصیات کیک اسفنجی حاوی ایزوله پروتئینی سویا و صمغ دانه ریحان. FSCT 2018; 15 (80) :257-266
URL: http://fsct.modares.ac.ir/article-7-14153-en.html
1- Assistant Professor, Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran.
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Article Type: Original paper | Subject: Food quality control
Received: 2017/03/17 | Accepted: 2017/05/10 | Published: 2018/09/20

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