Stabilization of milk–orange juice mixture using Persian gum: Efficiency and mechanism

Food Bioscience - Tập 2 - Trang 53-60 - 2013
Soleiman Abbasi1, Soudabeh Mohammadi1
1Food Colloids and Rheology Laboratory, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran

Tài liệu tham khảo

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