Innovative Food Technologies

Innovative Food Technologies

Volume & Issue: Volume 8, Issue 2, Winter 2021 
Number of Articles: 8

Investigation of process variables in 3D printing of chocolate

Pages 157-172

10.22104/jift.2021.4345.2003

Maryam Saeedi, Amir Masood Rezadoust, Hossein Baniasadi, Marzyeh Lotfi

Investigation of process variables in 3D printing of chocolate

Time-dependent (thixotropic) rheological behavior of sage seed gum in the presence of some salts and sugars

Pages 235-252

Alireza Yousefi, Shahla Khodabakhshaghdam, Sayyed Mohammad Ali Razavi, Javad Tavakoli, Ghader Hosseinzadeh

Time-dependent (thixotropic) rheological behavior of sage seed gum in the presence of some salts and sugars