Volume 15, Issue 80 (2018)                   FSCT 2018, 15(80): 257-266 | Back to browse issues page

XML Persian Abstract Print

بررسی ویژگی‌های خمیر و خصوصیات کیک اسفنجی حاوی ایزوله پروتئینی سویا و صمغ دانه ریحان
Fakhreddin Salehi1
1- Assistant Professor, Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran.
Abstract:   (1916 Views)
This article has no abstract.
Full-Text [PDF 660 kb]   (909 Downloads)    
Article Type: Original paper | Subject: Food quality control
Received: 2017/03/17 | Accepted: 2017/05/10 | Published: 2018/09/20
Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.