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

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

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
Abstract:   (5037 Views)
This article has no abstract.
Full-Text [PDF 300 kb]   (2841 Downloads)    

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

Add your comments about this article : Your username or Email:
CAPTCHA

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.