Rheological Properties of Chocolate Pistachio
Subject Areas : Microbiology
S. Khorasani
1
(Department of Food Science & Technology, Tarbiat Modarres University, Tehran, Iran)
M. H. Azizi
2
(Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran)
M. Eshaghi
3
(Department of Food Science and Technology, Halva Oghab Company, Tehran, Iran)
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Abstract :