کارگاه تئوری و عملی کاربرد دستگاه Texture Analyzer بافت سنج در صنایع لبنی

In order to evaluate the texture of dairy products (pastry cream, pizza cheese, processed cheese, and breakfast cream) based on vegetable oils and fats, a one-day theoretical and practical workshop was held in cooperation with Behshahr Food Industries and taught by Dr. Hamid Khosravi