Volume 13, Issue 60 (0)                   FSCT 0, 13(60): 93-104 | Back to browse issues page

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Mahjurian A, Mortazavi S A, Mokhtarian M, Jafari Savareh S. بررسی تاثیر افزودن ترکیبات هیدروکلوئیدی گوار و زانتان بر رفتار رئولوژیکی دوغ کم چرب. FSCT 0; 13 (60) :93-104
URL: http://fsct.modares.ac.ir/article-7-9454-en.html
بررسی تاثیر افزودن ترکیبات هیدروکلوئیدی گوار و زانتان بر رفتار رئولوژیکی دوغ کم چرب
Abbas Mahjurian , Seyed Ali Mortazavi , Mohsen Mokhtarian , Shadi Jafari Savareh
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Keywords: Doogh, Rheological properties, Pseudo plastic, Activation energy
Full-Text [PDF 248 kb]   (3537 Downloads)    
Subject: Food quality control
Received: 2015/04/6 | Accepted: 2015/11/8 | Published: 2017/02/19
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