机译:黄aga胶对kashk理化特性和流变特性的影响
Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Science and Research Branch, Tehran, Iran;
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741, Tehran, Iran;
Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Science and Research Branch, Tehran, Iran;
Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Science and Research Branch, Tehran, Iran;
School of Food Science and Nutrition, University of Leeds, UK;
dried yogurt; kashk; gum tragacanth; rheological properties; syneresis; particle size analysis;
机译:γ射线辐照对波斯胶和黄tr胶某些理化和流变特性的影响
机译:基于Konjac Glucomannan /口香糖Tragacanth的新型热敏水凝胶的流变和物理化学性质
机译:黄芪总黄酮黄can胶分泌物对乳清分离蛋白乳化液流变和物理性能的影响
机译:基于曲囊胶涂层碳基颗粒的磁流变液的流变鉴定
机译:商业口香糖的理化特性及其对非传统面食加工和烹饪质量的影响。
机译:使用混合物设计方法预测三种伊朗黄芪种所渗出的含有黄tr胶的低热量乳制甜点的流变特性
机译:六种伊朗黄芪中黄蓍胶分泌物的组成分析和流变学特征