Volume 14, Issue 64 (2016)
FSCT 2016, 14(64): 190-179 |
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مقایسه میزان اسید فیتیک نان لواش سنتی تهیه شده از مخمر نانوایی و خمیرترش و بررسی تغییرات بافتی آن. FSCT 2016; 14 (64) :190-179
URL: http://fsct.modares.ac.ir/article-7-3946-en.html
URL: http://fsct.modares.ac.ir/article-7-3946-en.html
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Received: 2016/05/19 | Accepted: 2016/12/20 | Published: 2017/05/22
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