Volume 15, Issue 83 (2018)
FSCT 2018, 15(83): 113-122 |
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بهینه سازی فرمولاسیون کیک فراسودمند با استفاده از پودر ژل آلوئه ورا. FSCT 2018; 15 (83) :113-122
URL: http://fsct.modares.ac.ir/article-7-20304-en.html
URL: http://fsct.modares.ac.ir/article-7-20304-en.html
Abstract: (2807 Views)
This article has no abstract.
Article Type: Original paper |
Subject:
Food quality control
Received: 2017/10/15 | Accepted: 2017/12/12 | Published: 2019/01/15
Received: 2017/10/15 | Accepted: 2017/12/12 | Published: 2019/01/15
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