Volume 14, Issue 73 (0)                   FSCT 0, 14(73): 287-279 | Back to browse issues page

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ارزیابی افزودن آرد نخود بر ویژگیهای کیفی کیکهای روغنی و اسفنجی. FSCT 0; 14 (73) :287-279
URL: http://fsct.modares.ac.ir/article-7-7072-en.html
ارزیابی افزودن آرد نخود بر ویژگیهای کیفی کیکهای روغنی و اسفنجی
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Received: 2017/09/19 | Accepted: 2017/09/19 | Published: 2018/02/20
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