Volume 14, Issue 65 (0)
FSCT 0, 14(65): 160-149 |
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تأثیر غلظتهای مختلف مالتو دکسترین و پروتئین تغلیظ شده آب پنیر بر ویژگیهای نانو امولسیون اسانس آویشن در آب. FSCT 0; 14 (65) :160-149
URL: http://fsct.modares.ac.ir/article-7-7507-en.html
URL: http://fsct.modares.ac.ir/article-7-7507-en.html
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Received: 2016/04/29 | Accepted: 2016/08/31 | Published: 2017/06/22
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