Volume 14, Issue 69 (0)
FSCT 0, 14(69): 318-307 |
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بررسی خصوصیات فیزیکوشیمیایی، آنتیاکسیدانی و حسی کیک روغنی حاوی جوانه گندم و کنجاله کنجد. FSCT 0; 14 (69) :318-307
URL: http://fsct.modares.ac.ir/article-7-6199-en.html
URL: http://fsct.modares.ac.ir/article-7-6199-en.html
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Received: 2016/05/10 | Accepted: 2017/03/11 | Published: 2017/10/23
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