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)

Received: 2015-10-10 Accepted : 2015-10-10 Published : 2010-12-01

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