Effect of psyllium husk, basil, and cress seed mucilages on rheological behavior of low-fat chocolate dairy dessert

Document Type : Research Paper

Authors


جوینده ح، رستم­آبادی ح، جوینده ح، رستم­آبادی ح و گودرزی م، 1398، بررسی تأثیر جایگزین های چربی صمغ زدو و بادام بر رفتار جریانی و ویژگی های حسی دسر لبنی وانیلی کم­چرب. علوم غذایی و تغذیه، 16(2)، 24-15.
مؤسسه استاندارد و تحقیقات صنعتی ایران(1382).دسر پاستوریزهوبسته­بندیشدهویژگی­هایمیکروبیولوژی. استاندارد ملی ایران، شماره 7110 ، چاپ اول.
فرحناکی ع، عسکری ح و بختیاری م، 1390، بررسی برخی خواص رئولوژیکی هیدروکلوئید دانه گیاه شاهی  (Lepidium sativum L.). مهندسی بیوسیستم ایران، 42(1)، 120-113.
یدملت م، جوینده ح و حجتی م، 1396، تأثیر صمغ فارسی و صمغ دانه بالنگو شیرازی بر ویژگی­های بافتی ماست همزده کم­چرب. نشریه پژوهش­های صنایع غذایی، 27(4)، 181-171.
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