Vahid Samavati
Department of food Science Engineering, University of Tehran, Karaj, Iran
Seyed Hadi Razavi
Department of food Science Engineering, University of Tehran, Karaj, Iran
Zahra Emam D-jomea
Department of food Science Engineering, University of Tehran, Karaj, Iran
Karamat Allah Rexaei
Department of food Science Engineering, University of Tehran, Karaj, Iran
Mehrnaz Aminifar
Department of food Science Engineering, University of Tehran, Karaj, Iran
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Vahid Samavati, Seyed Hadi Razavi, Zahra Emam D-jomea, Karamat Allah Rexaei and Mehrnaz Aminifar, 2007. Various Models to Evaluate the Rheological Property of Hydrocolloid and Sweeteners Mixtures. Trends in Applied Sciences Research, 2: 522-528.
URL: https://scialert.net/abstract/?doi=tasr.2007.522.528
URL: https://scialert.net/abstract/?doi=tasr.2007.522.528