Effects of Replacing Skim Milk Powder with Soy Flour and Ball Mill Refining Time on Particle Size and Rheological Properties of Compound Chocolate
Effects of Replacing Skim Milk Powder with Soy Flour and Ball Mill Refining Time on Particle Size and Rheological Properties of Compound Chocolate
نویسندگان: سمیرا یگانه زاد , مصطفی مظاهری تهرانی , محبت محبی , محمدباقر حبیبی نجفی , زهره براتیان
نشریه: Journal of Agricultural Science and Technology (JAST) , 15 , , 2013
کد مقاله |
872 |
عنوان فارسی مقاله |
Effects of Replacing Skim Milk Powder with Soy Flour and Ball Mill Refining Time on Particle Size and Rheological Properties of Compound Chocolate |
عنوان لاتین مقاله |
Effects of Replacing Skim Milk Powder with Soy Flour and Ball Mill Refining Time on Particle Size and Rheological Properties of Compound Chocolate |
نمایه علمی معتبر |
JCR |
IF |
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عنوان نشریه |
Journal of Agricultural Science and Technology (JAST) |
شماره نشریه |
15 |
دوره |
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سال انتشار شمسی |
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سال انتشار میلادی |
2013 |