Work

Effects of Fat Replacers and Sweeteners on the Time-Dependent Rheological Characteristics and Emulsion Stability of Low-Calorie Pistachio Butter: A Response Surface Methodology

Year: 2011

Type: article

Source: Food and Bioprocess Technology

DOI: 10.1007/s11947-010-0490-6

Authors: Bahareh Emadzadeh, Seyed M. A. Razavi, Mehdi Nassiri Mahallati

Institution: Ferdowsi University of Mashhad

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2023908196

FWCI: 5.478

Cites: 38

Cited by: 38

Related to: 10