Volume 15, Issue 81 (2018)                   FSCT 2018, 15(81): 273-286 | Back to browse issues page

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maghsoudlou Y. بررسی تاثیر ترکیبات جاذب رطوبت بر خصوصیات فیزیکی، حسی و ماندگاری کیک فنجانی. FSCT 2018; 15 (81) :273-286
URL: http://fsct.modares.ac.ir/article-7-19982-en.html
1- Dean,College of Food Technology, Gorgan University of Agricultural Sciences and Natural Resources
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Article Type: Original paper | Subject: Food quality control
Received: 2017/06/13 | Accepted: 2017/10/3 | Published: 2018/10/13

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