Effect of Tragacanth Gum and Wheat Starch as a Substitute for Gelatin on Rheological, Physical and Sensory Properties of Dairy Dessert
Introduction The consumption of milk and its products is considered as a main indicators of development of human societies. In order to promote the health of children and provide the sufficient amount of calcium and nutrients and make the consumption of these products attractive. Necessary measures...
Kaydedildi:
| Asıl Yazarlar: | , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Ferdowsi University of Mashhad
2023-06-01
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| Seri Bilgileri: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Konular: | |
| Online Erişim: | https://ifstrj.um.ac.ir/article_42262_1e00391fc7b90c5ea347e469c1533ff1.pdf |
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