OF REPLACEMENT OF SUCROSE WITH D-TAGATOSE AND ADDITION OF DIFFERENT PROBIOTIC STRAINS ON QUALITY CHARACTERISTICS OF CHOCOLATE

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ROUHI M.

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Journal Paper

Paper Information

Journal: DAIRY SCIENCE AND TECHNOLOGY Year:2015 | Volume:- | Issue:95 Page(s): 115-133

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Information Journal Paper

Title

OF REPLACEMENT OF SUCROSE WITH D-TAGATOSE AND ADDITION OF DIFFERENT PROBIOTIC STRAINS ON QUALITY CHARACTERISTICS OF CHOCOLATE

Author(s)

ROUHI M. | Issue Writer Certificate

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Abstract

Cites

DEVELOPMENT OF AN OPTIMAL FORMULATION FOR FLAVORED DOOGH-BASED SOFT DRINK USING RESPONSE SURFACE METHODOLOGY AND EVALUATE THE RESULTING POWDER

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APA: Copy

ROUHI, M.. (2015). OF REPLACEMENT OF SUCROSE WITH D-TAGATOSE AND ADDITION OF DIFFERENT PROBIOTIC STRAINS ON QUALITY CHARACTERISTICS OF CHOCOLATE. DAIRY SCIENCE AND TECHNOLOGY, -(95), 115-133. SID. https://sid.ir/paper/727596/en

Vancouver: Copy

ROUHI M.. OF REPLACEMENT OF SUCROSE WITH D-TAGATOSE AND ADDITION OF DIFFERENT PROBIOTIC STRAINS ON QUALITY CHARACTERISTICS OF CHOCOLATE. DAIRY SCIENCE AND TECHNOLOGY[Internet]. 2015;-(95):115-133. Available from: https://sid.ir/paper/727596/en

IEEE: Copy

M. ROUHI, “OF REPLACEMENT OF SUCROSE WITH D-TAGATOSE AND ADDITION OF DIFFERENT PROBIOTIC STRAINS ON QUALITY CHARACTERISTICS OF CHOCOLATE,” DAIRY SCIENCE AND TECHNOLOGY, vol. -, no. 95, pp. 115–133, 2015, [Online]. Available: https://sid.ir/paper/727596/en

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