Rheological Behavior of Agharan Contains Different Concentrations of Whey Powder, Starch and Gum Arabic
- 期刊名称Journal of Food Processing & Technology
- 作者Khomeiri M, Barat Ali ZY
- 卷第5卷
- 期第6期
- 电子ISSN2157-7110
- 文件大小497.39KB
- 发表时间2014
- DOI10.4172/2157-7110.1000330