Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition
Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition
نویسندگان: علی رافع , سیداحمد شهیدی , آزاده قربانی حسن سرائی , آذین آتشزر
نشریه: Food science & nutrition , 2 , 7 , 2019
کد مقاله |
1527 |
عنوان فارسی مقاله |
Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition |
عنوان لاتین مقاله |
Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition |
نمایه علمی معتبر |
JCR |
IF |
1.521 |
عنوان نشریه |
Food science & nutrition |
شماره نشریه |
2 |
دوره |
7 |
سال انتشار شمسی |
1397/11/12 |
سال انتشار میلادی |
2019 |