Volume 15, Issue 78 (2018)
FSCT 2018, 15(78): 337-346 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
ارزیابی ویژگی های فیزیکوشیمیایی، رئولوژیکی و حسی خامه قنادی شیرین شده با قند مایع خرما و استویا. FSCT 2018; 15 (78) :337-346
URL: http://fsct.modares.ac.ir/article-7-26195-en.html
URL: http://fsct.modares.ac.ir/article-7-26195-en.html
Abstract: (3203 Views)
This article has no abstract.
Subject:
Food quality control
Received: 2018/10/15 | Accepted: 2018/10/15 | Published: 2018/10/15
Received: 2018/10/15 | Accepted: 2018/10/15 | Published: 2018/10/15
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |