Volume 14, Issue 70 (0)                   FSCT 0, 14(70): 315-323 | Back to browse issues page

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اثر صمغ دانه ریحان بر ویژگیهای خمیر و کیک برنجی
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Received: 2017/05/17 | Accepted: 2017/05/17 | Published: 2017/11/22
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