Colorimetric and Sensory Properties of for Tube Feeding Formulated by Gelatin and Maltodextrin

Subject Areas : food science

S. Bazrafshan ¹ , M. Mizani ² , Gh. Pazuki ³ , Sh. Shahriari ⁴

1 - PhD Student of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 - Associate Professor of the Department of Chemical Engineering, Amirkabir University of Technology (Tehran Polytechnic), Tehran, Iran.
4 - Associate Professor of the Department of Chemical Engineering, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.

Received: 2023-06-15 Accepted : 2023-09-26 Published : 2023-10-01

Keywords:

References:

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