Open AccessRheological Behavior of Agharan Contains Different Concentrations of Whey Powder, Starch and Gum Arabic
Author(s) -
Barat Ali Zy,
Morteza Khomeiri
Publication year - 2014
Publication title -
journal of food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2157-7110
DOI - 10.4172/2157-7110.1000330
Subject(s) - gum arabic , arabic , rheology , starch , food science , modified starch , chemistry , whey protein , traditional medicine , materials science , medicine , composite material , philosophy , linguistics