Volume 13, Issue 61 (2016)                   FSCT 2016, 13(61): 172-165 | Back to browse issues page

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Zarei A, Ghiyafe Davoodi M. بررسی خصوصیات فیزیکوشیمیایی، تصویری، بافتی و حسی سس مایونز کم‏چرب حاوی آرد کامل دانه خربزه. FSCT 2016; 13 (61) :172-165
URL: http://fsct.modares.ac.ir/article-7-7924-en.html
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Received: 2015/04/13 | Accepted: 2015/09/15 | Published: 2016/03/20

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