Effect of low methoxyl pectin on the structural properties of the fat globules of cream: study of dispersed phase by size and morphology of particles

2021

Hooshang Kamelan | mostafa mazaheritehrani | Mohammad Reza edalatiane | Seyed Mohammad Ali Razavi | Mohammad hossein Haddad khodaparast


书目信息
Journal of food science and technology ( Iran)
18 116 页码 91 - 102 ISSN 2008-8787 | 2783-3534
出版者
Tarbiat Modares University and Association of Food Scientists and Technologists of Iran (AFSTI)
其它主题
Low methoxyl pectin; Fractal dimension.; Microscopic imeges
语言
波斯语
类型
Journal Article

2023-10-10
DOAJ