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) Application of Microbial Transglutaminase in Wheat Bread Industry: A Review. Current Nutrition & Food Science. pp. 450-457. ISSN 1573-4013