Using the mixture design approach to predict the rheological properties of low-calorie dairy desserts containing gum tragacanth exuded by three Iranian Astragalus species
نویسندگان
چکیده
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ژورنال
عنوان ژورنال: Food Science and Biotechnology
سال: 2018
ISSN: 1226-7708,2092-6456
DOI: 10.1007/s10068-018-0496-9