Quality characteristics of reduced-calorie spaghetti based on unprocessed and hydrothermal wheat brans in presence of xanthan gum
Quality characteristics of reduced-calorie spaghetti based on unprocessed and hydrothermal wheat brans in presence of xanthan gum
نویسندگان: راضیه نیازمند , سارا ناجی طبسی , آتنا مدیری
نشریه: JOURNAL OF FOOD PROCESSING AND PRESERVATION , , , 2022
کد مقاله |
2102 |
عنوان فارسی مقاله |
Quality characteristics of reduced-calorie spaghetti based on unprocessed and hydrothermal wheat brans in presence of xanthan gum |
عنوان لاتین مقاله |
Quality characteristics of reduced-calorie spaghetti based on unprocessed and hydrothermal wheat brans in presence of xanthan gum |
نمایه علمی معتبر |
JCR |
IF |
2.609 |
عنوان نشریه |
JOURNAL OF FOOD PROCESSING AND PRESERVATION |
شماره نشریه |
|
دوره |
|
سال انتشار شمسی |
1401/07/03 |
سال انتشار میلادی |
2022 |