Volume 15, Issue 82 (2018)
FSCT 2018, 15(82): 397-404 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
تأثیر دما و زمان سرخ کردن در میزان جذب روغن و درصد ضایعات خط تولید رشته فوری (نودل). FSCT 2018; 15 (82) :397-404
URL: http://fsct.modares.ac.ir/article-7-14096-en.html
URL: http://fsct.modares.ac.ir/article-7-14096-en.html
Abstract: (2238 Views)
This article has no abstract.
Article Type: Original paper |
Subject:
Food quality control
Received: 2017/12/10 | Published: 2018/12/15
Received: 2017/12/10 | Published: 2018/12/15
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |