Volume 15, Issue 82 (2018)
FSCT 2018, 15(82): 319-334 |
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بهینهسازی فرمولاسیون پاستیل زنجبیلی بر پایه ژلاتین پای مرغ و کنسانتره انگور به روش سطح پاسخ (RSM). FSCT 2018; 15 (82) :319-334
URL: http://fsct.modares.ac.ir/article-7-20066-en.html
URL: http://fsct.modares.ac.ir/article-7-20066-en.html
Abstract: (3200 Views)
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Article Type: Original paper |
Subject:
Food quality control
Received: 2017/07/30 | Accepted: 2017/08/27 | Published: 2018/10/5
Received: 2017/07/30 | Accepted: 2017/08/27 | Published: 2018/10/5
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