Volume 14, Issue 66 (0)
FSCT 0, 14(66): 84-75 |
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تاثیر صمغهای پکتین، زانتان،گوار و کربوکسی متیل سلولز بر پایداری حالت ابری آب هویج پاستوریزه شده. FSCT 0; 14 (66) :84-75
URL: http://fsct.modares.ac.ir/article-7-638-en.html
URL: http://fsct.modares.ac.ir/article-7-638-en.html
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Received: 2016/09/25 | Accepted: 2016/09/25 | Published: 2017/07/23
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