Volume 14, Issue 69 (0)
FSCT 0, 14(69): 204-195 |
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بهبود خصوصیات فیزیکوشیمیایی، بافتی و حسی کیک اسفنجی بدون گلوتن با استفاده از امواج فراصوت و پروتئین ایزوله سویا. FSCT 0; 14 (69) :204-195
URL: http://fsct.modares.ac.ir/article-7-1005-en.html
URL: http://fsct.modares.ac.ir/article-7-1005-en.html
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Received: 2016/05/7 | Accepted: 2017/03/8 | Published: 2017/10/23
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