Article Submission
Article Tracking
Support Center
فارسی
Login
Login as
General user
Submitter
Reviewer
Editor-in-Chief
Remember me
Create Account
Reset Password
Search
Menu
All
Webpages
Books
Journals
Tarbiat Modares University Press
Journal of food science and technology ( Iran)
Volume 14, Issue 69 (0)
FSCT 0, 14(69): 268-255
|
Back to browse issues page
Download citation:
BibTeX
|
RIS
|
EndNote
|
Medlars
|
ProCite
|
Reference Manager
|
RefWorks
Send citation to:
Mendeley
Zotero
RefWorks
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
بررسی خصوصیات تکنولوژیکی و تصویری کیک اسفنجی حاوی آرد کنجاله کنجد و آناناس و تعیین سطح بهینه این دو ماده مغذی
Abstract:
(2945 Views)
This article has no abstract.
Full-Text
[PDF 343 kb]
(1604 Downloads)
Received: 2016/05/7 | Accepted: 2017/03/8 | Published: 2017/10/23
Add your comments about this article : Your username or Email:
Rights and permissions
This work is licensed under a
Creative Commons Attribution-NonCommercial 4.0 International License
.