Volume 14, Issue 69 (0)
FSCT 0, 14(69): 268-255 |
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بررسی خصوصیات تکنولوژیکی و تصویری کیک اسفنجی حاوی آرد کنجاله کنجد و آناناس و تعیین سطح بهینه این دو ماده مغذی. FSCT 0; 14 (69) :268-255
URL: http://fsct.modares.ac.ir/article-7-3828-en.html
URL: http://fsct.modares.ac.ir/article-7-3828-en.html
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Received: 2016/05/7 | Accepted: 2017/03/8 | Published: 2017/10/23
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