Volume 15, Issue 79 (2018)
FSCT 2018, 15(79): 301-311 |
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تاثیرکربوکسیمتیلسلولز در ترکیب لعاب بر میزان جذب روغن، خصوصیات حسی و نیمرخ اسیدهای چرب میگوی وانامی سوخاری در طی سرخ کردن عمیق. FSCT 2018; 15 (79) :301-311
URL: http://fsct.modares.ac.ir/article-7-16238-en.html
URL: http://fsct.modares.ac.ir/article-7-16238-en.html
Abstract: (2868 Views)
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Article Type: Original paper |
Subject:
Food quality control
Received: 2017/02/10 | Published: 2018/09/15
Received: 2017/02/10 | Published: 2018/09/15
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