Investigation of the rheological, thermal, sensory properties, and particle size distribution of sesame paste white compound chocolate as influenced by the soy flour and emulsifier levels
Investigation of the rheological, thermal, sensory properties, and particle size distribution of sesame paste white compound chocolate as influenced by the soy flour and emulsifier levels
نویسندگان: سمیرا یگانه زاد , مصطفی مظاهری تهرانی , سید محمدعلی رضوی , عبدالفاتح حسینی
نشریه: International Journal of Food Engineering , 7 , 16 , 2020
کد مقاله |
1787 |
عنوان فارسی مقاله |
Investigation of the rheological, thermal, sensory properties, and particle size distribution of sesame paste white compound chocolate as influenced by the soy flour and emulsifier levels |
عنوان لاتین مقاله |
Investigation of the rheological, thermal, sensory properties, and particle size distribution of sesame paste white compound chocolate as influenced by the soy flour and emulsifier levels |
نمایه علمی معتبر |
JCR |
IF |
1.022 |
عنوان نشریه |
International Journal of Food Engineering |
شماره نشریه |
7 |
دوره |
16 |
سال انتشار شمسی |
1399/04/11 |
سال انتشار میلادی |
2020 |