بررسی ویژگی های رئولوژیکی و فیزیکوشیمیایی سس مایونز کم چرب بدون کلسترول با استفاده از نشاسته اکتینیل سوکسینات و صمغ فارسی
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تاریخ نمایه سازی: 31 اردیبهشت 1402
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MSc Graduate, Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
Assistant Professor, Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
Assistant Professor, Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
Professor, Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
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