THE EFFECT OF FAT SUBSTITUTE ON THE TIME DEPENDENT RHEOLOGICAL PROPERTIES OF LOW FAT SESAME PASTE/DATE SYRUP BLENDS (HALWA- ARDEH)

RAZAVI, S.M.A., & HABIBI NAJAFI, M.B.. (2006). THE EFFECT OF FAT SUBSTITUTE ON THE TIME DEPENDENT RHEOLOGICAL PROPERTIES OF LOW FAT SESAME PASTE/DATE SYRUP BLENDS (HALWA- ARDEH). PROCEEDINGS OF INTERNATIONAL SYMPOSIUM ON FOOD RHEOLOGY AND STRUCTURE (ISFRS), -(4), 0-0. SID. https://sid.ir/paper/597505/en

RAZAVI S.M.A., HABIBI NAJAFI M.B.. THE EFFECT OF FAT SUBSTITUTE ON THE TIME DEPENDENT RHEOLOGICAL PROPERTIES OF LOW FAT SESAME PASTE/DATE SYRUP BLENDS (HALWA- ARDEH). PROCEEDINGS OF INTERNATIONAL SYMPOSIUM ON FOOD RHEOLOGY AND STRUCTURE (ISFRS)[Internet]. 2006;-(4):0-0. Available from: https://sid.ir/paper/597505/en

S.M.A. RAZAVI, and M.B. HABIBI NAJAFI, “THE EFFECT OF FAT SUBSTITUTE ON THE TIME DEPENDENT RHEOLOGICAL PROPERTIES OF LOW FAT SESAME PASTE/DATE SYRUP BLENDS (HALWA- ARDEH),” PROCEEDINGS OF INTERNATIONAL SYMPOSIUM ON FOOD RHEOLOGY AND STRUCTURE (ISFRS), vol. -, no. 4, pp. 0–0, 2006, [Online]. Available: https://sid.ir/paper/597505/en