Effects of different emulsifiers and refining time on rheological and textural characteristics of compound chocolate
Effects of different emulsifiers and refining time on rheological and textural characteristics of compound chocolate
نویسندگان: سمیرا یگانه زاد , یحیی مقصودلو , Mansour Rabie Ashkezary , حامد وطنخواه , Aldo Todaro
نشریه: ITALIAN JOURNAL OF FOOD SCIENCE , 1 , 30 , 2018
کد مقاله |
1584 |
عنوان فارسی مقاله |
Effects of different emulsifiers and refining time on rheological and textural characteristics of compound chocolate |
عنوان لاتین مقاله |
Effects of different emulsifiers and refining time on rheological and textural characteristics of compound chocolate |
نمایه علمی معتبر |
JCR |
IF |
0.615 |
عنوان نشریه |
ITALIAN JOURNAL OF FOOD SCIENCE |
شماره نشریه |
1 |
دوره |
30 |
سال انتشار شمسی |
1396/11/10 |
سال انتشار میلادی |
2018 |