the effect of some gums on stability and qualitative properties of doogh produced by the fluid gel technology using response surface methodology (rsm)
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rheological properties and stability of mint-enriched doogh produced by the fluid gel technology using denatured whey protein-xanthan
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عنوان ژورنال:
پژوهش های صنایع غذاییجلد ۲۶، شماره ۱، صفحات ۲۳-۳۵
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