Volume 14, Issue 65 (0)
FSCT 0, 14(65): 197-185 |
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بهینهسازی و بررسی خواص فیزیکوشیمیایی، میکروبی و حسی نوشیدنی پروبیوتیک پرتقالی تولید شده بر پایه تراوه. FSCT 0; 14 (65) :197-185
URL: http://fsct.modares.ac.ir/article-7-112-en.html
URL: http://fsct.modares.ac.ir/article-7-112-en.html
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Received: 2016/05/10 | Accepted: 2016/10/12 | Published: 2017/06/22
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