Modeling the Time-Dependent Rheological Properties of Pistachio Butter
Subject Areas : Microbiology
Seyed M. A. Razavi
1
(Department of Food Science and Technology, Ferdowsi University Mashhad (FUM),Mashhad PO Box: 91775-1163, Iran)
Masoud Taghizadeh
2
(Department of Food Science and Technology, Ferdowsi University Mashhad (FUM),Mashhad PO Box: 91775-1163, Iran)
A Shaker Ardekani
3
(Pistachio Research Institute (PRI), Rafsanjan PO Box: 77175-435, Iran)
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