Volume 14, Issue 66 (0)                   FSCT 0, 14(66): 84-75 | Back to browse issues page

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

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
Abstract:   (4285 Views)
This article has no abstract.
Full-Text [PDF 245 kb]   (3214 Downloads)    

Received: 2016/09/25 | Accepted: 2016/09/25 | Published: 2017/07/23

Add your comments about this article : Your username or Email:
CAPTCHA

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.