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

Fuente: Wiley Open Access

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Dettagli Bibliografici
Autori principali:	Neda Aliabbasi, Zahra Emam‐Djomeh
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2024
Soggetti:	eFood
Accesso online:	Acceder al recurso
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