Volume 15, Issue 82 (2018)                   FSCT 2018, 15(82): 51-62 | Back to browse issues page

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تهیه پاستیل توت سفید (ژل مک) و بررسی اثر مقادیر مختلف پکتین و آگار بر فعالیت آب، ویژگی‌های حسی، بافتی و پارامترهای رنگی آن. FSCT 2018; 15 (82) :51-62
URL: http://fsct.modares.ac.ir/article-7-20050-en.html
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Article Type: Original paper | Subject: Food quality control
Received: 2017/06/24 | Accepted: 2017/07/31 | Published: 2018/10/2

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