Effect of Thermal Treatment on Chemical Structure of Β-Lactoglobulin and Basil Seed Gum Mixture at Different States by ATR-FTIR Spectroscopy
Effect of Thermal Treatment on Chemical Structure of Β-Lactoglobulin and Basil Seed Gum Mixture at Different States by ATR-FTIR Spectroscopy
نویسندگان: سید محمدعلی رضوی , علی رافع
نشریه: International Journal of food properties , 12 , 18 , 2015
کد مقاله |
1277 |
عنوان فارسی مقاله |
Effect of Thermal Treatment on Chemical Structure of Β-Lactoglobulin and Basil Seed Gum Mixture at Different States by ATR-FTIR Spectroscopy |
عنوان لاتین مقاله |
Effect of Thermal Treatment on Chemical Structure of Β-Lactoglobulin and Basil Seed Gum Mixture at Different States by ATR-FTIR Spectroscopy |
نمایه علمی معتبر |
JCR |
IF |
0.915 |
عنوان نشریه |
International Journal of food properties |
شماره نشریه |
12 |
دوره |
18 |
سال انتشار شمسی |
1394/09/10 |
سال انتشار میلادی |
2015 |