Volume 14, Issue 70 (0)
FSCT 0, 14(70): 89-79 |
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بررسی اثر افزودن آرد کامل کینوا و صمغ زانتان برخصوصیات شیمیایی و حسی نان بربری به روش سطح پاسخ. FSCT 0; 14 (70) :89-79
URL: http://fsct.modares.ac.ir/article-7-5248-en.html
URL: http://fsct.modares.ac.ir/article-7-5248-en.html
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Received: 2017/04/17 | Accepted: 2017/04/17 | Published: 2017/11/22
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