Volume 15, Issue 76 (0)
FSCT 0, 15(76): 255-243 |
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Hojjatoleslamy M, Keramat J. تولید مربای سیب با کالری کاهشیافته با استفاده از سوکرالوز و مالتودکسترین به جای شکر و بررسی ویژگیهای کیفی آن. FSCT 0; 15 (76) :255-243
URL: http://fsct.modares.ac.ir/article-7-7100-en.html
URL: http://fsct.modares.ac.ir/article-7-7100-en.html
1- Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Shahrekord Branch Shahrekord, Iran
2- Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Isfahan University of Technology, Isfahan, Iran
2- Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Isfahan University of Technology, Isfahan, Iran
Abstract: (3586 Views)
This article has no abstract.
Article Type: Original paper |
Subject:
Food quality control
Received: 2015/11/20 | Accepted: 2016/05/4 | Published: 2018/05/22
Received: 2015/11/20 | Accepted: 2016/05/4 | Published: 2018/05/22
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