Effect of xanthan and arabic gum on quality characteristics of Nougat sweet

Document Type : Research Paper

Authors


ایوبی ا، حبیبی نجفی م ب، کریمی م، 1387، تأثیر افزودن کنسانتره پروتئین آب پنیر (WPC) و صمغ‌های گوار و زانتان بر خصوصیات کیفی و فیزیکوشیمیایی کیک روغنی، پژوهش‌های صنایع غذایی، 2، 46-33.
قریشی راد س م، قنبرزاده ب، غیاثی طرزی ب، 1390، تأثیر بکارگیری هیدروکلوئیدهای گوار و کاراگینان بر ویژگی‌های فیزیکی و حسی نان بربری، علوم غذایی و تغذیه، 2، 37-25.
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