@article { author = {}, title = {The use of the Withania coagulans as a coagulant in the production of soya cheese and the effect of various additives on the sensory properties}, journal = {Food Research Journal}, volume = {25}, number = {4}, pages = {677-687}, year = {2016}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {استفاده از منعقد کننده گیاهی ویتانیا کوآگولانس در تولید پنیر سویا و تأثیر بهبود دهنده‌های طعم بر ویژگی‌های حسی آن}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_4706.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_4706_fbedef5e545ed96fa956e45a0c32694c.pdf} }