Rheological Properties of Chocolate Pistachio

Subject Areas : Microbiology

S. Khorasani ¹ , M. H. Azizi ² , M. Eshaghi ³

1 - Department of Food Science & Technology, Tarbiat Modarres University, Tehran, Iran
2 - Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran
3 - Department of Food Science and Technology, Halva Oghab Company, Tehran, Iran

Received: 2015-10-08 Accepted : 2015-10-08 Published : 2014-09-01

Keywords: