Volume 15, Issue 78 (2018)                   FSCT 2018, 15(78): 117-130 | Back to browse issues page

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تاثیر امولسیفایر مونوگلیسیرید تقطیر شده و آنزیم آلفا آمیلاز مالتوژنیک بر ویسکوزیته، بافت و ویژگی‌های ساختاری کیک اسفنجی. FSCT 2018; 15 (78) :117-130
URL: http://fsct.modares.ac.ir/article-7-19892-en.html
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Article Type: Original paper | Subject: Food quality control
Received: 2017/02/5 | Accepted: 2017/04/4 | Published: 2018/08/15

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