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Tarbiat Modares University Press
Journal of food science and technology ( Iran)
Volume 15, Issue 84 (2019)
FSCT 2019, 15(84): 271-285
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بررسی اثر جایگزینی ساکارز با شربت ذرت حاوی فروکتوز بالا بر خصوصیات فیزیکوشیمیائی، میکروبی، بافتی و حسی گز. FSCT 2019; 15 (84) :271-285
URL:
http://fsct.modares.ac.ir/article-7-19790-en.html
بررسی اثر جایگزینی ساکارز با شربت ذرت حاوی فروکتوز بالا بر خصوصیات فیزیکوشیمیائی، میکروبی، بافتی و حسی گز
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Article Type:
Original paper
| Subject:
Food quality control
Received: 2017/08/22 | Accepted: 2017/12/16 | Published: 2019/02/15
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