Volume 15, Issue 78 (2018)                   FSCT 2018, 15(78): 105-115 | Back to browse issues page

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sarraf M. تاثیر میکروکریستالین سلولز و نشاسته اصلاح شده در فرمولاسیون کره کدو حلوایی و ارزیابی خصوصیات فیزیکوشیمیایی و ارگانولپتیکی به روش سطح. FSCT 2018; 15 (78) :105-115
URL: http://fsct.modares.ac.ir/article-7-19800-en.html
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Article Type: Original paper | Subject: Food quality control
Received: 2017/09/2 | Accepted: 2018/01/8 | Published: 2018/08/15

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