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Tarbiat Modares University Press
Journal of food science and technology ( Iran)
Volume 17, Issue 100 (2020)
FSCT 2020, 17(100): 177-187
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10.52547/fsct.17.100.177
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بررسی اثر انواع امولسیفایرهای مختلف بر فعالیت آبی و پایداری کره گردو در طی زمان ماندگاری. FSCT 2020; 17 (100) :177-187
URL:
http://fsct.modares.ac.ir/article-7-43172-en.html
بررسی اثر انواع امولسیفایرهای مختلف بر فعالیت آبی و پایداری کره گردو در طی زمان ماندگاری
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Article Type:
Original Research
| Subject:
Food quality control
Received: 2020/05/26 | Accepted: 2020/05/26 | Published: 2020/05/26
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