Effects of endemic hydrocolloids and xanthan gum on foaming properties of white button mushroom puree studied by cluster analysis: A comparative study

Journal of Taibah University for Science - Tập 8 - Trang 31-38 - 2014
Atena Pasban1, Mohebbat Mohebbi1, Hashem Pourazarang1, Mehdi Varidi1
1Department of Food Science and Technology, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran

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Journal of Taibah University for Science

Tập 8

31-38

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