Volume 14, Issue 66 (0)
FSCT 0, 14(66): 72-63
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تأثیر شیره ی خرما به عنوان جایگزین ساکازر بر خصوصیات رئولوژیکی و فیزیکی کیک اسفنجی
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Received: 2016/03/23 | Accepted: 2016/09/25 | Published: 2017/07/23
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