Volume 15, Issue 81 (2018)                   FSCT 2018, 15(81): 377-385 | Back to browse issues page

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اثرات دما و pH های مختلف بر ویژگی‌های کیفی شربت کربناسیون دوم طی فرآیند خالص‌سازی شربت خام چغندرقند با استفاده از آنالیز کمترین مربعات جزئی (PLS). FSCT 2018; 15 (81) :377-385
URL: http://fsct.modares.ac.ir/article-7-15508-en.html
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Article Type: Original paper | Subject: Food quality control
Received: 2017/09/20 | Published: 2018/11/15

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