Volume 14, Issue 71 (0)
FSCT 0, 14(71): 251-258 |
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افزایش کیفیت و ماندگاری نان با استفاده از تکنولوژی منجمد کردن و صمغ ریحان. FSCT 0; 14 (71) :251-258
URL: http://fsct.modares.ac.ir/article-7-11371-en.html
URL: http://fsct.modares.ac.ir/article-7-11371-en.html
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Received: 2017/06/28 | Accepted: 2017/06/28 | Published: 2017/12/22
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