%0 Journal Article
%A Khezri, M., Shahriari, Sh., Shahsavani, L.
%T The Effect of Xanthan Gum and Temperature on Foam Stability of Milk-Based Espresso Coffees
%J Journal of Food Biosciences and Technology
%V 7
%N 1
%P 15-22
%D 2017
%R 
%U https://sanad.iau.ir/fa/Article/833124