Volume 15, Issue 78 (2018)
FSCT 2018, 15(78): 105-115 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
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
URL: http://fsct.modares.ac.ir/article-7-19800-en.html
Abstract: (2669 Views)
This article has no abstract.
Article Type: Original paper |
Subject:
Food quality control
Received: 2017/09/2 | Accepted: 2018/01/8 | Published: 2018/08/15
Received: 2017/09/2 | Accepted: 2018/01/8 | Published: 2018/08/15
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |