SYNERGISTIC INTERACTION OF BALANGU SEED GUM WITH SELECTED FOOD HYDROCOLLOIDS: THE RHEOLOGICAL INVESTIGATION

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RAZAVI S.M.A.; EMADZADEH B.; MOHAMMADI MOGHADDAM T.

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Paper Information

Journal: INTERNATIONAL SYMPOSIUM ON FOOD RHEOLOGY AND STRUCTURE-ISFRS Year:2009 | Volume:- | Issue:5 Page(s): 0-0

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Title

SYNERGISTIC INTERACTION OF BALANGU SEED GUM WITH SELECTED FOOD HYDROCOLLOIDS: THE RHEOLOGICAL INVESTIGATION

Author(s)

RAZAVI S.M.A. | EMADZADEH B. | MOHAMMADI MOGHADDAM T. | Issue Writer Certificate

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Abstract

Cites

VISCOUS FLOW BEHAVIOR OF LOW-CALORIE PISTACHIO BUTTER: A RESPONSE SURFACE METHODOLOGY

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APA: Copy

RAZAVI, S.M.A., EMADZADEH, B., & MOHAMMADI MOGHADDAM, T.. (2009). SYNERGISTIC INTERACTION OF BALANGU SEED GUM WITH SELECTED FOOD HYDROCOLLOIDS: THE RHEOLOGICAL INVESTIGATION. INTERNATIONAL SYMPOSIUM ON FOOD RHEOLOGY AND STRUCTURE-ISFRS, -(5), 0-0. SID. https://sid.ir/paper/618458/en

Vancouver: Copy

RAZAVI S.M.A., EMADZADEH B., MOHAMMADI MOGHADDAM T.. SYNERGISTIC INTERACTION OF BALANGU SEED GUM WITH SELECTED FOOD HYDROCOLLOIDS: THE RHEOLOGICAL INVESTIGATION. INTERNATIONAL SYMPOSIUM ON FOOD RHEOLOGY AND STRUCTURE-ISFRS[Internet]. 2009;-(5):0-0. Available from: https://sid.ir/paper/618458/en

IEEE: Copy

S.M.A. RAZAVI, B. EMADZADEH, and T. MOHAMMADI MOGHADDAM, “SYNERGISTIC INTERACTION OF BALANGU SEED GUM WITH SELECTED FOOD HYDROCOLLOIDS: THE RHEOLOGICAL INVESTIGATION,” INTERNATIONAL SYMPOSIUM ON FOOD RHEOLOGY AND STRUCTURE-ISFRS, vol. -, no. 5, pp. 0–0, 2009, [Online]. Available: https://sid.ir/paper/618458/en

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