Volume 15, Issue 80 (2018)
FSCT 2018, 15(80): 281-292 |
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تاثیر استفاده از آرد نخود خام و حرارت دیده بر ویژگی های کیفی کیک بدون گلوتن بر پایه آرد برنج. FSCT 2018; 15 (80) :281-292
URL: http://fsct.modares.ac.ir/article-7-19904-en.html
URL: http://fsct.modares.ac.ir/article-7-19904-en.html
Abstract: (3369 Views)
This article has no abstract.
Article Type: Original paper |
Subject:
Food quality control
Received: 2017/07/1 | Accepted: 2017/11/1 | Published: 2018/09/20
Received: 2017/07/1 | Accepted: 2017/11/1 | Published: 2018/09/20
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