Volume 18, Issue 112 (2021)                   FSCT 2021, 18(112): 31-42 | Back to browse issues page


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بررسی اثر آب‌زدایی اسمزی با شربت سکنجبین و پوشش‌دهی با صمغ دانه ریحان روی خواص فیزیکوشیمیایی و میکروبی چیپس موز. FSCT 2021; 18 (112) :31-42
URL: http://fsct.modares.ac.ir/article-7-50325-en.html
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Article Type: Original Research | Subject: Drying, frying, freezing, osmotic dehydration
Received: 2021/02/19 | Accepted: 2021/06/6 | Published: 2021/06/6

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