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Tarbiat Modares University Press
Journal of food science and technology ( Iran)
Volume 13, Issue 61 (2016)
FSCT 2016, 13(61): 149-141
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Saemi P, Salehifar M, Azizi M H, Afshin Pazhooh R. بررسی اثرات استفاده از آرد نول، سمولیناو نسبت های مخلوط آنها برویژگی کیفی ماکارونی تولیدی. FSCT 2016; 13 (61) :149-141
URL:
http://fsct.modares.ac.ir/article-7-3071-en.html
بررسی اثرات استفاده از آرد نول، سمولیناو نسبت های مخلوط آنها برویژگی کیفی ماکارونی تولیدی
Parisa Saemi
,
Maniya Salehifar
,
Mohammad hossein Azizi
,
Reza Afshin Pazhooh
Abstract:
(3689 Views)
This article has no abstract.
Keywords:
Key Words: White flour
,
Semolina
,
Durum wheat
,
Macaroni
Full-Text
[PDF 252 kb]
(3604 Downloads)
Received: 2015/04/4 | Accepted: 2015/11/6 | Published: 2017/02/19
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