Volume 15, Issue 84 (2019)
FSCT 2019, 15(84): 441-455 |
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اثر نانو امولسیون عطر مایه نعناع تولید شده با استفاده از صمغ دانه ریحان بر ویژگیهای ماست همزده کمچرب. FSCT 2019; 15 (84) :441-455
URL: http://fsct.modares.ac.ir/article-7-29754-en.html
URL: http://fsct.modares.ac.ir/article-7-29754-en.html
اثر نانو امولسیون عطر مایه نعناع تولید شده با استفاده از صمغ دانه ریحان بر ویژگیهای ماست همزده کمچرب
Abstract: (2099 Views)
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Subject:
Food quality control
Received: 2019/01/24 | Accepted: 2019/01/24 | Published: 2019/01/24
Received: 2019/01/24 | Accepted: 2019/01/24 | Published: 2019/01/24
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