Volume 15, Issue 75 (0)                   FSCT 0, 15(75): 290-277 | Back to browse issues page

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تأثیر افزودن پکتین بر روی ویژگی های فیزیکی شیمیایی، بافتی و حسی نان بدون گلوتن بر پایه ی ذرت
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Article Type: Original paper | Subject: Food quality control
Received: 2016/11/22 | Accepted: 2016/12/26 | Published: 2018/04/21
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