Volume 14, Issue 66 (0)
FSCT 0, 14(66): 47-39 |
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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
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Received: 2016/04/23 | Accepted: 2016/09/25 | Published: 2017/07/23
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