نمایش نتایج جستجو برای
نام همایش: 5th International Symposium on Food Rheology and Structure-ISFRS 2009
موارد یافت شده: 4
1 - Application of image texture analysis for evaluation of osmotically dehydrated kiwifruit qualities (چکیده)2 - Synergistic interaction of Balangu seed gum with selected food hydrocolloids: the rheological investigation (چکیده)
3 - Rheological and Sensory Properties of a Typical Soft Ice cream as Influenced by Selected Food Hydrocolloids (چکیده)
4 - Effects of somatic cell count on the physicochemical and rheological properties of yoghurt made from sheep s milk (چکیده)
