Repository of Research and Investigative Information
Shahid Sadoughi University of Medical Sciences
  |
 | Up a level |
(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.
(2019) Production and characterization of functional flavored milk and flavored fermented milk using microencapsulated canthaxanthin. Lwt-Food Science and Technology. p. 6. ISSN 0023-6438