Repository of Research and Investigative Information
Shahid Sadoughi University of Medical Sciences
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(2022) Mayonnaise main ingredients influence on its structure as an emulsion. Journal of Food Science and Technology. pp. 2108-2116.
(2022) Mayonnaise main ingredients influence on its structure as an emulsion. Journal of Food Science and Technology. pp. 2108-2116.
(2021) Effective removal of lead (II) using chitosan and microbial adsorbents: Response surface methodology (RSM). International Journal of Biological Macromolecules. pp. 53-62.
(2020) Probiotic viability in yoghurt: A review of influential factors. International Dairy Journal.