Volume 18, Issue 112 (2021)
FSCT 2021, 18(112): 31-42
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10.52547/fsct.18.112.31
بررسی اثر آبزدایی اسمزی با شربت سکنجبین و پوششدهی با صمغ دانه ریحان روی خواص فیزیکوشیمیایی و میکروبی چیپس موز
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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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