Volume 14, Issue 63 (2016)
FSCT 2016, 14(63): 249-243 |
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تأثیر افزودن صمغ های پکتین،AMD و لوبیای لوکاست بر میزان پایداری و درجه کدری دوغ طعم دار شده با دود. FSCT 2016; 14 (63) :249-243
URL: http://fsct.modares.ac.ir/article-7-510-en.html
URL: http://fsct.modares.ac.ir/article-7-510-en.html
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Received: 2016/04/16 | Accepted: 2016/12/18 | Published: 2017/04/21
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