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Tarbiat Modares University Press
Journal of food science and technology ( Iran)
Volume 14, Issue 66 (0)
FSCT 0, 14(66): 72-63
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تأثیر شیره ی خرما به عنوان جایگزین ساکازر بر خصوصیات رئولوژیکی و فیزیکی کیک اسفنجی. FSCT 0; 14 (66) :72-63
URL:
http://fsct.modares.ac.ir/article-7-9419-en.html
تأثیر شیره ی خرما به عنوان جایگزین ساکازر بر خصوصیات رئولوژیکی و فیزیکی کیک اسفنجی
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Received: 2016/03/23 | Accepted: 2016/09/25 | Published: 2017/07/23
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