STUDY OF DIFFERENT LEVELS OF MICRO-ALGAE SPIRULINAPLATENSIS ON THE MICROSTRUCTURE AND PSYCHOCHEMICAL AND SENSORY CHARACTERISTICS OF KIWI PASTILLE

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KHAZAIY POOL E.; SHAHIDI F.; MORTAZAVI S.A.; MOHEBBI M.

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

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Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2016 | Volume:12 | Issue:1 Page(s): 21-33

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Title

STUDY OF DIFFERENT LEVELS OF MICRO-ALGAE SPIRULINAPLATENSIS ON THE MICROSTRUCTURE AND PSYCHOCHEMICAL AND SENSORY CHARACTERISTICS OF KIWI PASTILLE

Author(s)

KHAZAIY POOL E. | SHAHIDI F. | MORTAZAVI S.A. | MOHEBBI M. | Issue Writer Certificate

Keywords

TEXTURE PROFILE ANALYSISQ2

SPIRULINAPLATENSISQ2

SENSORY EVALUATIONQ2

KIWI PASTILLEQ2

COMPOUNDS CHEMICALQ2

Abstract

Introduction: Kiwifruit (Actinidia sp.) has many appealing properties for consumers such as flavor, color, and nutritional content, especially vitamin C. Kiwi seems to be used as one of the major ingredients within the formulation of this category of foods. …

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APA: Copy

KHAZAIY POOL, E., SHAHIDI, F., MORTAZAVI, S.A., & MOHEBBI, M.. (2016). STUDY OF DIFFERENT LEVELS OF MICRO-ALGAE SPIRULINAPLATENSIS ON THE MICROSTRUCTURE AND PSYCHOCHEMICAL AND SENSORY CHARACTERISTICS OF KIWI PASTILLE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 12(1), 21-33. SID. https://sid.ir/paper/143636/en

Vancouver: Copy

KHAZAIY POOL E., SHAHIDI F., MORTAZAVI S.A., MOHEBBI M.. STUDY OF DIFFERENT LEVELS OF MICRO-ALGAE SPIRULINAPLATENSIS ON THE MICROSTRUCTURE AND PSYCHOCHEMICAL AND SENSORY CHARACTERISTICS OF KIWI PASTILLE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2016;12(1):21-33. Available from: https://sid.ir/paper/143636/en

IEEE: Copy

E. KHAZAIY POOL, F. SHAHIDI, S.A. MORTAZAVI, and M. MOHEBBI, “STUDY OF DIFFERENT LEVELS OF MICRO-ALGAE SPIRULINAPLATENSIS ON THE MICROSTRUCTURE AND PSYCHOCHEMICAL AND SENSORY CHARACTERISTICS OF KIWI PASTILLE,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 12, no. 1, pp. 21–33, 2016, [Online]. Available: https://sid.ir/paper/143636/en

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