Volume 14, Issue 73 (0)
FSCT 0, 14(73): 319-330 |
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:
تاثیر افزودن آرد ذرت سفید و صمغ زانتان بر ویژگیهای فیزیکی و حسی کیک فاقد گلوتن بر پایه آرد برنج. FSCT 0; 14 (73) :319-330
URL: http://fsct.modares.ac.ir/article-7-7490-en.html
URL: http://fsct.modares.ac.ir/article-7-7490-en.html
Abstract: (3420 Views)
This article has no abstract.
Received: 2017/09/25 | Accepted: 2017/09/25 | Published: 2018/02/20
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |