اثر غلظت های مختلف پکتین و گزانتان بر ویژگی های حسی و فعالیت آب پاستیل میوه ای بر پایه پوره طالبی
صفیه خلیلیان, فخری شهیدی, محمد الهی and 3 more
مجله پژوهشهای علوم و صنایع غذایی ایران · 2011
doi:10.22067/ifstrj.v7i3.10126 (opens in a new tab)
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