Volume 15, Issue 85 (2019)                   FSCT 2019, 15(85): 291-303 | Back to browse issues page

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تاثیر جایگزینی چربی با موسیلاژ دانه‌ی چیا (Salvia hispanica L.) بر ویژگی‌های رئولوژیکی، فیزیکوشیمیایی و حسی کیک روغنی. FSCT 2019; 15 (85) :291-303
URL: http://fsct.modares.ac.ir/article-7-16032-en.html
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Article Type: Original paper | Subject: Food quality control
Received: 2017/12/10 | Accepted: 2018/08/27 | Published: 2019/03/15

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