Volume 13, Issue 60 (0)
FSCT 0, 13(60): 93-104
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بررسی تاثیر افزودن ترکیبات هیدروکلوئیدی گوار و زانتان بر رفتار رئولوژیکی دوغ کم چرب
Abbas Mahjurian
,
Seyed Ali Mortazavi
,
Mohsen Mokhtarian
,
Shadi Jafari Savareh
Abstract:
(3716 Views)
This article has no abstract.
Keywords:
Doogh
,
Rheological properties
,
Pseudo plastic
,
Activation energy
Full-Text
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(2736 Downloads)
Subject:
Food quality control
Received: 2015/04/6 | Accepted: 2015/11/8 | Published: 2017/02/19
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.