نوع مقاله: مقاله پژوهشی
نویسندگان
1 کارشناس ارشد علوم و صنایع غذایی باشگاه پژوهشگران جوان دانشگاه آزاد اسلامی واحد شهر قدس
2 استادیار گروه علوم و صنایع غذایی دانشگاه آزاد اسلامی واحد سبزوار
3 مدیر واحد تحقیقات و توسعه (R&D) شرکت زمزم ایران
چکیده
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