نتایج جستجو برای: textural properties
تعداد نتایج: 872934 فیلتر نتایج به سال:
Journal:
:پژوهش های علوم و صنایع غذایی ایران
0
s. s. amiri aghdaei
m. aalami
a. daraei garmekhani
mayonnaise is a popular product which is consumed in large amounts. however, many consumers consider it as a unhealthy product as it contains high amounts of oil. therefore, production of low fat mayonnaise with a quality close to that of traditional one might respond to consumer demand. in the present study, gum tragacanth was used as a fat replacer for the preparation of low fat (lf) mayonnai...
Journal:
:Food Science and Technology
2020
Journal:
:Adsorption Science & Technology
2001
Journal:
:Tribology Online
2017
Journal:
:Journal of Texture Studies
2016
Journal:
:Advance Journal of Food Science and Technology
2014
Journal:
:Food Science and Human Wellness
2020
Journal:
:Journal of Biomechanics
1993
Journal:
:Daffodil International University Journal of Science and Technology
1970
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