Rheology and microstructure of binary mixed gel of rice bran protein–whey: effect of heating rate and whey addition
Rheology and microstructure of binary mixed gel of rice bran protein–whey: effect of heating rate and whey addition
نویسندگان: علی رافع , الناز واحدی , آزاده قربانی حسن سرائی
نشریه: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 11 , 96 , 2016
کد مقاله |
1308 |
عنوان فارسی مقاله |
Rheology and microstructure of binary mixed gel of rice bran protein–whey: effect of heating rate and whey addition |
عنوان لاتین مقاله |
Rheology and microstructure of binary mixed gel of rice bran protein–whey: effect of heating rate and whey addition |
نمایه علمی معتبر |
JCR |
IF |
2.076 |
عنوان نشریه |
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
شماره نشریه |
11 |
دوره |
96 |
سال انتشار شمسی |
1395/06/09 |
سال انتشار میلادی |
2016 |