The Effect of Spinach Powder and Egg-Shell Powder on Physicochemical and Edible Qualities of Gluten-Free Cake
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تاریخ نمایه سازی: 20 بهمن 1399
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Department of Food Science & Technology, School of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
Department of Food Science & Technology, School of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
Department of Agricultural Engineering and Technology, Payame Noor University (PNU), Iran
Department of Food Science & Technology, School of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
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