Investigation of process parameters and albumin concentration as foaming agent on quality of marshmallow dough: production simulation with rheometer
Investigation of process parameters and albumin concentration as foaming agent on quality of marshmallow dough: production simulation with rheometer
نویسندگان: سمیرا یگانه زاد , راضیه نیازمند , ماریه مردانی , Omer said Toker , Mahmut Kilicli , Ibrahim Palabiyik , Nevzat Konar
نشریه: RHEOLOGICA ACTA , 4-5 , 61 , 2022
کد مقاله |
2020 |
عنوان فارسی مقاله |
Investigation of process parameters and albumin concentration as foaming agent on quality of marshmallow dough: production simulation with rheometer |
عنوان لاتین مقاله |
Investigation of process parameters and albumin concentration as foaming agent on quality of marshmallow dough: production simulation with rheometer |
نمایه علمی معتبر |
JCR |
IF |
2.627 |
عنوان نشریه |
RHEOLOGICA ACTA |
شماره نشریه |
4-5 |
دوره |
61 |
سال انتشار شمسی |
1401/02/11 |
سال انتشار میلادی |
2022 |