Application of nanotechnology in dairy desserts and ice cream formulation with the emphasize on textural, rheological, antimicrobial, and sensory properties

Fuente: Wiley Open Access

Saved in:

Bibliographic Details
Main Authors:	Neda Aliabbasi, Zahra Emam‐Djomeh
Format:	Artículo Open Access
Published:	Wiley 2024
Subjects:	eFood
Online Access:	Acceder al recurso
Tags:	Add Tag No Tags, Be the first to tag this record!

Internet