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مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Issue Information

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Year:2014 | Volume:52 | Issue:9|Papers Count:1

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Year

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فارسی Version

Title:

EFFECT OF THERMAL AND FREEZING TREATMENTS ON RHEOLOGICAL, TEXTURAL AND COLOR PROPERTIES OF BASIL SEED GUM

Author(s):

ZAMENI A. | KASHANINEJAD M. | AALAMI M.

Journal:

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Issue Info:

Year:
2014
Volume:
52
Issue:
9
Pages:
5914-5921

Keywords:

Abstract:

Yearly Impact: مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Scientific Information Database

ISSN: 2588-4824

Journal Issue Information

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2014 | Volume:52 | Issue:9|Papers Count:1

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Year:2014 | Volume:52 | Issue:9|Papers Count:1