Volume 15, Issue 75 (0)
FSCT 0, 15(75): 82-73
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مدلسازی اثر صمغ گزانتان بر خصوصیات بافتی کیک هویج
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Article Type:
Original paper
| Subject:
Food quality control
Received: 2016/04/22 | Accepted: 2017/09/24 | Published: 2018/04/21
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