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Tarbiat Modares University Press
Journal of food science and technology ( Iran)
Volume 13, Issue 61 (2016)
FSCT 2016, 13(61): 172-165
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Zarei A, Ghiyafe Davoodi M. بررسی خصوصیات فیزیکوشیمیایی، تصویری، بافتی و حسی سس مایونز کمچرب حاوی آرد کامل دانه خربزه. FSCT 2016; 13 (61) :172-165
URL:
http://fsct.modares.ac.ir/article-7-7924-en.html
بررسی خصوصیات فیزیکوشیمیایی، تصویری، بافتی و حسی سس مایونز کمچرب حاوی آرد کامل دانه خربزه
Ali Zarei
,
Mahdi Ghiyafe Davoodi
Abstract:
(3929 Views)
This article has no abstract.
Keywords:
Key Words: Low fat mayonnaise
,
Melon seed flour
,
Fat replacer
,
Color values
,
Texture
Full-Text
[PDF 306 kb]
(6539 Downloads)
Received: 2015/04/13 | Accepted: 2015/09/15 | Published: 2016/03/20
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