Volume 17, Issue 100 (2020)
FSCT 2020, 17(100): 177-187 |
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بررسی اثر انواع امولسیفایرهای مختلف بر فعالیت آبی و پایداری کره گردو در طی زمان ماندگاری. FSCT 2020; 17 (100) :177-187
URL: http://fsct.modares.ac.ir/article-7-43172-en.html
URL: http://fsct.modares.ac.ir/article-7-43172-en.html
Abstract: (2516 Views)
This article has no abstract.
Article Type: Original Research |
Subject:
Food quality control
Received: 2020/05/26 | Accepted: 2020/05/26 | Published: 2020/05/26
Received: 2020/05/26 | Accepted: 2020/05/26 | Published: 2020/05/26
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