Volume 15, Issue 84 (2019)                   FSCT 2019, 15(84): 315-324 | Back to browse issues page

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

بررسی ویژگی‌های فیزیکی کیک بدون گلوتن حاوی پودر هسته انار و آنزیم ترانس گلوتامیناز. FSCT 2019; 15 (84) :315-324
URL: http://fsct.modares.ac.ir/article-7-20072-en.html
Abstract:   (2076 Views)
This article has no abstract.
Full-Text [PDF 715 kb]   (1184 Downloads)    
Article Type: Original paper | Subject: Food quality control
Received: 2017/07/30 | Accepted: 2017/09/5 | Published: 2019/02/15

Add your comments about this article : Your username or Email:
CAPTCHA

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.