Volume 14, Issue 70 (0)
FSCT 0, 14(70): 213-224
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ارزیابی تأثیر استفاده از صمغ کتیرا و کربوکسی متیل سلولز بر پایداری نوشیدنی حاوی دانه ریحان
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Received: 2017/05/14 | Accepted: 2017/05/14 | Published: 2017/11/22
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