Effect of Different Amounts of Pistachio Powder and Paste on the Sensory, Physicochemical and Microbial Characteristics of Oily Cake
عنوان مقاله: Effect of Different Amounts of Pistachio Powder and Paste on the Sensory, Physicochemical and Microbial Characteristics of Oily Cake
شناسه ملی مقاله: JR_PHJ-2-3_004
منتشر شده در در سال 1398
شناسه ملی مقاله: JR_PHJ-2-3_004
منتشر شده در در سال 1398
مشخصات نویسندگان مقاله:
Ahmad Shakerardekani - Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
Paria Alibeigi - ۱.Department of Agriculture Kar Higher Education Institute, Rafsanjan, Iran ۲. Pistachio Safety Research Center, Rafsanjan University of Medical Sciences, Rafsanjan, Iran
خلاصه مقاله:
کلمات کلیدی:
Ahmad Shakerardekani - Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
Paria Alibeigi - ۱.Department of Agriculture Kar Higher Education Institute, Rafsanjan, Iran ۲. Pistachio Safety Research Center, Rafsanjan University of Medical Sciences, Rafsanjan, Iran
Confectionary, Color, Flavor, Mold, Texture, Yeas
صفحه اختصاصی مقاله و دریافت فایل کامل: https://civilica.com/doc/1253390/