The Role of Honey in Improving Rheological Properties of Nut Butters, Spreads, and Pastes: A Review Study
عنوان مقاله: The Role of Honey in Improving Rheological Properties of Nut Butters, Spreads, and Pastes: A Review Study
شناسه ملی مقاله: JR_PHJ-2-4_004
منتشر شده در در سال 1398
شناسه ملی مقاله: JR_PHJ-2-4_004
منتشر شده در در سال 1398
مشخصات نویسندگان مقاله:
Ahmad Shakerardekani - Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
Khosro Behmaram - Research Institute of Food Science and Technology, Mashhad, Iran
Aram Bostan - Research Institute of Food Science and Technology, Mashhad, Iran
Ali Dini - Pistachio Safety Research Center, Rafsanjan University of Medical Sciences, Rafsanjan, Iran
خلاصه مقاله:
کلمات کلیدی:
Ahmad Shakerardekani - Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
Khosro Behmaram - Research Institute of Food Science and Technology, Mashhad, Iran
Aram Bostan - Research Institute of Food Science and Technology, Mashhad, Iran
Ali Dini - Pistachio Safety Research Center, Rafsanjan University of Medical Sciences, Rafsanjan, Iran
Butter, honey, Nuts, Rheology, Spreads
صفحه اختصاصی مقاله و دریافت فایل کامل: https://civilica.com/doc/1253375/