Volume 15, Issue 74 (0)
FSCT 0, 15(74): 154-141 |
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اثر افزودن آلوورا بر ویژگیهای رئولوژیکی خمیر و بافت نان بربری. FSCT 0; 15 (74) :154-141
URL: http://fsct.modares.ac.ir/article-7-7196-en.html
URL: http://fsct.modares.ac.ir/article-7-7196-en.html
Abstract: (2737 Views)
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Subject:
Food quality control
Received: 2017/10/16 | Accepted: 2017/10/16 | Published: 2018/03/21
Received: 2017/10/16 | Accepted: 2017/10/16 | Published: 2018/03/21
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