Volume 14, Issue 70 (0)
FSCT 0, 14(70): 159-170 |
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تأثیر ژل امولسیفایرحاوی داتم و منوگلیسرید بر خصوصیات رئولوژیکی خمیر و ویژگیهای فیزیکوشیمیایی کیک فنجانی. FSCT 0; 14 (70) :159-170
URL: http://fsct.modares.ac.ir/article-7-2353-en.html
URL: http://fsct.modares.ac.ir/article-7-2353-en.html
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Received: 2017/05/3 | Accepted: 2017/05/3 | Published: 2017/11/22
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