@article { author = {}, title = {The dynamic (oscillatory) rheological properties of imitation pizza cheese containing modified potato starch as a partial caseinate substitute}, journal = {Food Research Journal}, volume = {24}, number = {2}, pages = {291-306}, year = {2014}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {رئولوژیکی دینامیک (نوسانی) پنیرپیتزای پروسس آنالوگ حاوی نشاسته‌ی سیب زمینی اصلاح شده در جایگزینی جزئی کازئینات}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_1858.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_1858_bb9c2e3c80dd532befbced8398c6ca3f.pdf} }