Volume 15, Issue 75 (0)
FSCT 0, 15(75): 359-353 |
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بهکارگیری امواج فراصوت در بهبود بافت و مقبولیت حسی کیک برنجی بدون گلوتن کمچرب. FSCT 0; 15 (75) :359-353
URL: http://fsct.modares.ac.ir/article-7-5942-en.html
URL: http://fsct.modares.ac.ir/article-7-5942-en.html
Abstract: (2613 Views)
This article has no abstract.
Subject:
Food quality control
Received: 2017/12/2 | Accepted: 2017/12/2 | Published: 2018/04/21
Received: 2017/12/2 | Accepted: 2017/12/2 | Published: 2018/04/21
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