Volume 14, Issue 65 (0)
FSCT 0, 14(65): 270-261 |
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غنیسازی کیک با پودر دانهی خرفه و اثر آن بر میزان امگا-3 و خواص حسی محصول نهایی. FSCT 0; 14 (65) :270-261
URL: http://fsct.modares.ac.ir/article-7-1948-en.html
URL: http://fsct.modares.ac.ir/article-7-1948-en.html
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Received: 2016/04/10 | Accepted: 2016/08/12 | Published: 2017/06/22
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