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1دورية أكاديمية
المؤلفون: Abdul Fateh Hosseini, Mostafa Mazaheri‐Tehrani, Samira Yeganehzad, Seyed Mohammad Ali Razavi
المصدر: Food Science & Nutrition, Vol 9, Iss 3, Pp 1432-1440 (2021)
مصطلحات موضوعية: emulsifier, sesame paste, soy flour, textural properties, thermal properties, white compound chocolate, Nutrition. Foods and food supply, TX341-641
وصف الملف: electronic resource
Relation: https://doaj.org/toc/2048-7177
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2
المؤلفون: Mostafa Mazaheri-Tehrani, Seyed Mohammad Ali Razavi, Abdul Fateh Hosseini, Samira Yeganehzad
المصدر: Food Science & Nutrition
Food Science & Nutrition, Vol 9, Iss 3, Pp 1432-1440 (2021)مصطلحات موضوعية: 0106 biological sciences, white compound chocolate, Materials science, thermal properties, lcsh:TX341-641, 04 agricultural and veterinary sciences, soy flour, 040401 food science, 01 natural sciences, Desirability function, Ingredient, 0404 agricultural biotechnology, textural properties, 010608 biotechnology, emulsifier, Response surface methodology, Food science, sesame paste, lcsh:Nutrition. Foods and food supply, Soy flour, Food Science, Original Research
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3
المؤلفون: Mostafa Mazaheri-Tehrani, Samira Yeganehzad, Seyed Mohammad Ali Razavi, Abdul Fateh Hosseini
المصدر: International Journal of Food Engineering. 16
مصطلحات موضوعية: 0303 health sciences, 030309 nutrition & dietetics, Chemistry, Sensory system, 04 agricultural and veterinary sciences, 040401 food science, 03 medical and health sciences, 0404 agricultural biotechnology, Rheology, Particle-size distribution, Food science, Engineering (miscellaneous), Soy flour, Food Science, Biotechnology
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::806cd1ea23b0c21d2a606e79fac0145d
https://doi.org/10.1515/ijfe-2019-0272