The Effect of Type And Concentration Of Various Inulin Sources On Physicochemical and Sensory Properties Of Low-Fat Cream
Subject Areas :Sanaz Pirayesh 1 , , Atoosa Farrokh 2
1 - دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده مهندسی صنایع و مکانیک، دانشگاه آزاد اسلامی، واحد قزوین، قزوین، ایران.
2 - استادیار، گروه علوم و صنایع غذایی، دانشکده مهندسی صنایع و مکانیک، دانشگاه آزاد اسلامی، واحد قزوین، قزوین، ایران..
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References:
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