Volume 15, Issue 79 (2018)                   FSCT 2018, 15(79): 67-77 | Back to browse issues page

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Daneshgar S. بررسی خواص رئولوژیکی، بافتی و ماندگاری نان بدون گلوتن با استفاده از آرد سورگوم، نشاسته سیب زمینی و صمغ زانتان. FSCT 2018; 15 (79) :67-77
URL: http://fsct.modares.ac.ir/article-7-20168-en.html
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Article Type: Original paper | Subject: Food quality control
Received: 2017/06/10 | Accepted: 2018/01/13 | Published: 2018/07/28

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