Volume 13, Issue 59 (0)
FSCT 0, 13(59): 75-84 |
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:
Ghiyafeh Davoodi M, Sahraiiyan B, Naghi Pour F, Karimi M, Sheikhol eslami Z. بررسی اثر همافزایی هموکتانتها با امولسیفایرها بر خصوصیات تکنولوژیکی، تصویری و حسی نان نیمه حجیم. FSCT 0; 13 (59) :75-84
URL: http://fsct.modares.ac.ir/article-7-7415-en.html
URL: http://fsct.modares.ac.ir/article-7-7415-en.html
Mahdi Ghiyafeh Davoodi 
, Bahareh Sahraiiyan , Fariba Naghi Pour , Mahdi Karimi , Zahra Sheikhol eslami
, Bahareh Sahraiiyan , Fariba Naghi Pour , Mahdi Karimi , Zahra Sheikhol eslami
Abstract: (4063 Views)
This article has no abstract.
Received: 2015/05/3 | Accepted: 2015/09/4 | Published: 2017/01/20
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |