Influence of Gelatin/guar gum mixture on the rheological and textural properties of restructured ricotta cheese
Influence of Gelatin/guar gum mixture on the rheological and textural properties of restructured ricotta cheese
نویسندگان: علی رافع , محمدعلی حصاری نژاد , Jose M. Lorenzo
نشریه: Carbohydrate Polymer Technologies and Applications , , 2 , 2021
کد مقاله |
1933 |
عنوان فارسی مقاله |
Influence of Gelatin/guar gum mixture on the rheological and textural properties of restructured ricotta cheese |
عنوان لاتین مقاله |
Influence of Gelatin/guar gum mixture on the rheological and textural properties of restructured ricotta cheese |
نمایه علمی معتبر |
سایر |
IF |
|
عنوان نشریه |
Carbohydrate Polymer Technologies and Applications |
شماره نشریه |
|
دوره |
2 |
سال انتشار شمسی |
1400/10/04 |
سال انتشار میلادی |
2021 |