Volume 15, Issue 74 (0)                   FSCT 0, 15(74): 36-29 | Back to browse issues page

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اثر افزودن صمغ دانه بالنگو بر ویژگیهای رئولوژیکی خمیر و خواص کیفی کیک اسفنجی
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Subject: Food quality control
Received: 2017/10/11 | Accepted: 2017/10/11 | Published: 2018/03/21
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