Volume 15, Issue 82 (2018)
FSCT 2018, 15(82): 51-62 |
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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
URL: http://fsct.modares.ac.ir/article-7-20050-en.html
Abstract: (5034 Views)
This article has no abstract.
Article Type: Original paper |
Subject:
Food quality control
Received: 2017/06/24 | Accepted: 2017/07/31 | Published: 2018/10/2
Received: 2017/06/24 | Accepted: 2017/07/31 | Published: 2018/10/2
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