Volume 14, Issue 66 (0)                   FSCT 0, 14(66): 72-63 | Back to browse issues page

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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
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Received: 2016/03/23 | Accepted: 2016/09/25 | Published: 2017/07/23

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