Volume 15, Issue 78 (2018)                   FSCT 2018, 15(78): 321-336 | Back to browse issues page

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تأثیر ترکیبات فنولیک عصاره های رزماری و آویشن بر زمان ماندگاری، خواص فیزیکوشیمیایی و حسی شیرینی های لایه ای تخمیری(کرواسان). FSCT 2018; 15 (78) :321-336
URL: http://fsct.modares.ac.ir/article-7-26197-en.html
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Subject: Food quality control
Received: 2018/10/15 | Accepted: 2018/10/15 | Published: 2018/10/15

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