Effects of Replacing Skim Milk Powder with Soy Flour and Ball Mill Refining Time on Particle Size and Rheological Properties of Compound Chocolate
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تاریخ نمایه سازی: 1 آذر 1402
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Graduated Ph D Student of Ferdowsi University of Mashhad, Current Address: Department of Food Processing, Research Institute of Food Science and Technology (RIFST), P.O. Box:۹۱۷۳۵-۱۴۷, , Mashhad, Islamic Republic of Iran.
Department of Food Science, College of Agriculture, Ferdowsi University of Mashhad (FUM), P. O. Box: ۹۱۷۷۵-۱۱۶۳, Mashhad, Islamic Republic of Iran.
Department of Food Science, College of Agriculture, Ferdowsi University of Mashhad (FUM), P. O. Box: ۹۱۷۷۵-۱۱۶۳, Mashhad, Islamic Republic of Iran.
Department of Food Science, College of Agriculture, Ferdowsi University of Mashhad (FUM), P. O. Box: ۹۱۷۷۵-۱۱۶۳, Mashhad, Islamic Republic of Iran.
Department of Food Science, College of Agriculture, Ferdowsi University of Mashhad (FUM), P. O. Box: ۹۱۷۷۵-۱۱۶۳, Mashhad, Islamic Republic of Iran.
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