Volume 15, Issue 80 (2018)
FSCT 2018, 15(80): 281-292 |
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:
تاثیر استفاده از آرد نخود خام و حرارت دیده بر ویژگی های کیفی کیک بدون گلوتن بر پایه آرد برنج. FSCT 2018; 15 (80) :281-292
URL: http://fsct.modares.ac.ir/article-7-19904-en.html
URL: http://fsct.modares.ac.ir/article-7-19904-en.html
Abstract: (3312 Views)
This article has no abstract.
Article Type: Original paper |
Subject:
Food quality control
Received: 2017/07/1 | Accepted: 2017/11/1 | Published: 2018/09/20
Received: 2017/07/1 | Accepted: 2017/11/1 | Published: 2018/09/20
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |