Modeling the Time-Dependent Rheological Properties of Pistachio Butter

Subject Areas : Microbiology

Seyed M. A. Razavi ¹ , Masoud Taghizadeh ² , A Shaker Ardekani ³

1 - Department of Food Science and Technology, Ferdowsi University Mashhad (FUM),Mashhad PO Box: 91775-1163, Iran
2 - Department of Food Science and Technology, Ferdowsi University Mashhad (FUM),Mashhad PO Box: 91775-1163, Iran
3 - Pistachio Research Institute (PRI), Rafsanjan PO Box: 77175-435, Iran

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

Keywords: