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Tarbiat Modares University Press
Journal of food science and technology ( Iran)
Volume 14, Issue 70 (0)
FSCT 0, 14(70): 213-224
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ارزیابی تأثیر استفاده از صمغ کتیرا و کربوکسی متیل سلولز بر پایداری نوشیدنی حاوی دانه ریحان. FSCT 0; 14 (70) :213-224
URL:
http://fsct.modares.ac.ir/article-7-7657-en.html
ارزیابی تأثیر استفاده از صمغ کتیرا و کربوکسی متیل سلولز بر پایداری نوشیدنی حاوی دانه ریحان
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Received: 2017/05/14 | Accepted: 2017/05/14 | Published: 2017/11/22
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