Investigation of process parameters and albumin concentration as foaming agent on quality of marshmallow dough: production simulation with rheometer
| العنوان: | Investigation of process parameters and albumin concentration as foaming agent on quality of marshmallow dough: production simulation with rheometer |
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| المؤلفون: | Marieh Mardani, Mahmut Kilicli, Omer Said Toker, Samira Yeganehzad, Razieh Niazmand, Ibrahim Palabiyik, Nevzat Konar |
| المصدر: | Rheologica Acta. 61:339-351 |
| بيانات النشر: | Springer Science and Business Media LLC, 2022. |
| سنة النشر: | 2022 |
| مصطلحات موضوعية: | General Materials Science, Condensed Matter Physics |
| تدمد: | 1435-1528 0035-4511 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::c5ba2696711abf4d5c8b14ca1d532e27 https://doi.org/10.1007/s00397-022-01332-5 |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi...........c5ba2696711abf4d5c8b14ca1d532e27 |
| قاعدة البيانات: | OpenAIRE |
Find this article in full text from Springer Verlag. | تدمد: | 14351528 00354511 |
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