Volume 14, Issue 66 (0)
FSCT 0, 14(66): 47-39 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
بهینه سازی فرمولاسیون نوشیدنی لبنی تخمیری(دوغ) حاوی پودر آب پنیر و استابیلایزر تجاری با استفاده از طرح سطح پاسخ. FSCT 0; 14 (66) :47-39
URL: http://fsct.modares.ac.ir/article-7-7223-en.html
URL: http://fsct.modares.ac.ir/article-7-7223-en.html
Abstract: (5869 Views)
This article has no abstract.
Received: 2016/04/23 | Accepted: 2016/09/25 | Published: 2017/07/23
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |