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کلمات کلیدی: Pistachio butter
موارد یافت شده: 10
1 - Steady Shear Rheological Behavior and Thixotropy of Low-Calorie Pistachio Butter (چکیده)2 - Dynamic Rheological and Textural Characteristics of Low-Calorie Pistachio Butter (چکیده)
3 - Effects of Fat Replacers and Sweeteners on the Time-Dependent Rheological Characteristics and Emulsion Stability of Low-Calorie Pistachio Butter: A Response Surface Methodology (چکیده)
4 - Viscous Flow Behavior of Low-Calorie Pistachio Butter: A Response Surface Methodology (چکیده)
5 - Optimization of Fat Replacers and Sweetener Levels to Formulate Reduced- Calorie Pistachio Butter: A Response Surface Methodology (چکیده)
6 - The time dependent rheological characteristics of low- calorie pistachio butter: A response surface methodology (چکیده)
7 - Modeling the time-dependent rheological behavior of pistachio butter (چکیده)
8 - The time-independent rheological characteristics of reduced calorie pistachio butter (چکیده)
9 - Modeling Time-Independent Rheological Behavior of Pistachio Butter (چکیده)
10 - Study on rheological properties of pistachio butter (چکیده)
