Physicochemical, sensory and rheological properties of beverages prepared from soy protein isolate and Persian gum enriched with jujube extract

Subject Areas :

Zahra  Farahani ¹ (Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran)

Received: 2021-04-06 Accepted : 2021-08-18 Published : 2021-09-01

Keywords:

References:

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