Volume 15, Issue 82 (2018)
FSCT 2018, 15(82): 249-260 |
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بررسی ویژگیهای فیزیکوشیمیایی و حسی کیک فنجانی بدون گلوتن حاصل از مخلوط آردهای برنج و مالت ارزن. FSCT 2018; 15 (82) :249-260
URL: http://fsct.modares.ac.ir/article-7-25799-en.html
URL: http://fsct.modares.ac.ir/article-7-25799-en.html
Abstract: (2618 Views)
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Subject:
Food quality control
Received: 2018/10/4 | Accepted: 2018/10/4 | Published: 2018/10/4
Received: 2018/10/4 | Accepted: 2018/10/4 | Published: 2018/10/4
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