The time independent rheological properties of low fat sesame paste/date syrup blends as a function of fat substitutes and temperature - Concepedia

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The time independent rheological properties of low fat sesame paste/date syrup blends as a function of fat substitutes and temperature

69

Citations

9

References

2006

Year

Seyed Mohammad Ali Razavi, M B Habibi Najafi, Zahra Alaee

Food Hydrocolloids

Fat SubstitutesRheological PropertyRheologyFood EngineeringFood ProcessingFood StructureFood TechnologyHealth Sciences

References

	Year	Citations

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