Volume 15, Issue 77 (2018)                   FSCT 2018, 15(77): 67-57 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Effect of storage period on physical, chemical and sensory properties of spreadable process cheese formulation with using of Konjac and Xantan gums. FSCT 2018; 15 (77) :67-57
URL: http://fsct.modares.ac.ir/article-7-3937-en.html
Effect of storage period on physical, chemical and sensory properties of spreadable process cheese formulation with using of Konjac and Xantan gums
Abstract:   (8804 Views)
This article has no abstract.
Full-Text [PDF 402 kb]   (3745 Downloads)    
Article Type: Original paper | Subject: Food quality control
Received: 2016/09/12 | Accepted: 2018/01/8 | Published: 2018/06/22
Add your comments about this article : Your username or Email:
CAPTCHA
Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.