Volume 15, Issue 79 (2018)                   FSCT 2018, 15(79): 21-29 | Back to browse issues page

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بررسی ویژگی‌های فیزیکوشیمیایی، حسی و بافتی کیک اسفنجی غنی شده با پودر فیبر باگاس. FSCT 2018; 15 (79) :21-29
URL: http://fsct.modares.ac.ir/article-7-19810-en.html
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Article Type: Original paper | Subject: Food quality control
Received: 2017/02/13 | Accepted: 2017/04/4 | Published: 2018/07/28

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