بررسی اثرات افزودن صمغ زدو بر ویژگیهای رئولوژیکی خمیر رشته آشی و ارزیابی خواص فیزیکوشیمیایی، بافتی و حسی، رشته آشی کم نمک
زهره بوربورمرادی, لیلا ناطقی, اورنگ عیوض زاده
مجله پژوهشهای علوم و صنایع غذایی ایران · 2020
doi:10.22067/ifstrj.v16i4.80940 (opens in a new tab)
We email you when a new notice or a question about this paper appears.
Reads
Read by people on this page
None yet.
Checked or read by AI through naulon
None yet.
A person counts once a day per paper. We keep no cookie and no address: a reader is a hash that changes every day. Any month under five reads shows no number.
Are you an author?
Is this your paper?
Claim it to add your note and be paid when agents cite it. Free.