Effects of Replacing Skim Milk Powder with Soy Flour and Ball Mill Refining Time on Particle Size and Rheological Properties of Compound Chocolate
فایل این مقاله در 11 صفحه با فرمت PDF قابل دریافت می باشد
- صدور گواهی نمایه سازی
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
شناسه ملی سند علمی:
تاریخ نمایه سازی: 1 آذر 1402
چکیده مقاله:
کلیدواژه ها:
نویسندگان
Graduated Ph D Student of Ferdowsi University of Mashhad, Current Address: Department of Food Processing, Research Institute of Food Science and Technology (RIFST), P.O. Box:۹۱۷۳۵-۱۴۷, , Mashhad, Islamic Republic of Iran.
Department of Food Science, College of Agriculture, Ferdowsi University of Mashhad (FUM), P. O. Box: ۹۱۷۷۵-۱۱۶۳, Mashhad, Islamic Republic of Iran.
Department of Food Science, College of Agriculture, Ferdowsi University of Mashhad (FUM), P. O. Box: ۹۱۷۷۵-۱۱۶۳, Mashhad, Islamic Republic of Iran.
Department of Food Science, College of Agriculture, Ferdowsi University of Mashhad (FUM), P. O. Box: ۹۱۷۷۵-۱۱۶۳, Mashhad, Islamic Republic of Iran.
Department of Food Science, College of Agriculture, Ferdowsi University of Mashhad (FUM), P. O. Box: ۹۱۷۷۵-۱۱۶۳, Mashhad, Islamic Republic of Iran.
مراجع و منابع این مقاله: