Volume 15, Issue 84 (2019)
FSCT 2019, 15(84): 315-324 |
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بررسی ویژگیهای فیزیکی کیک بدون گلوتن حاوی پودر هسته انار و آنزیم ترانس گلوتامیناز. FSCT 2019; 15 (84) :315-324
URL: http://fsct.modares.ac.ir/article-7-20072-en.html
URL: http://fsct.modares.ac.ir/article-7-20072-en.html
Abstract: (2339 Views)
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Article Type: Original paper |
Subject:
Food quality control
Received: 2017/07/30 | Accepted: 2017/09/5 | Published: 2019/02/15
Received: 2017/07/30 | Accepted: 2017/09/5 | Published: 2019/02/15
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