Volume 14, Issue 68 (0)                   FSCT 0, 14(68): 249-237 | Back to browse issues page

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بررسی خصوصیات کیفی، تصویری، حسی و ماندگاری کیک اسفنجی حاوی صمغ بومی و امولسیفایر طبیعی. FSCT 0; 14 (68) :249-237
URL: http://fsct.modares.ac.ir/article-7-3746-en.html
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Received: 2016/04/12 | Accepted: 2017/02/12 | Published: 2017/09/23

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