Volume 15, Issue 78 (2018)                   FSCT 2018, 15(78): 155-166 | Back to browse issues page

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تأثیر به کارگیری کنسانتره پروتئین آب پنیر در بهبود خصوصیات حسی، بافتی و مؤلفههای رنگی مافین فاقد گلوتن. FSCT 2018; 15 (78) :155-166
URL: http://fsct.modares.ac.ir/article-7-26191-en.html
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Subject: Food quality control
Received: 2018/10/15 | Accepted: 2018/10/15 | Published: 2018/10/15

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