Volume 15, Issue 75 (0)
FSCT 0, 15(75): 172-161 |
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بهینه سازی فرمولاسیون شیر پسته با استفاده از روش سطح پاسخ و ارزیابی ویسکوزیته،خواص فیزیکوشیمیایی و حسی آن. FSCT 0; 15 (75) :172-161
URL: http://fsct.modares.ac.ir/article-7-7169-en.html
URL: http://fsct.modares.ac.ir/article-7-7169-en.html
Abstract: (3078 Views)
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Article Type: Original paper |
Subject:
Food quality control
Received: 2016/09/6 | Accepted: 2017/08/13 | Published: 2018/04/21
Received: 2016/09/6 | Accepted: 2017/08/13 | Published: 2018/04/21
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