Effect of homogenizer pressure and temperature on physicochemical, oxidative stability, viscosity, droplet size, and sensory properties of Sesame vegetable cream.

Name: Effect of homogenizer pressure and temperature on physicochemical, oxidative stability, viscosity, droplet size, and sensory properties of Sesame vegetable cream.
Author: Amiri Samani, Sara

Effect of homogenizer pressure and temperature on physicochemical, oxidative stability, viscosity, droplet size, and sensory properties of Sesame vegetable cream. — المؤلف: Amiri Samani, Sara — Food science & nutrition Mar 2019

المؤلف: Amiri Samani, Sara
النشر: Food science & nutrition Mar 2019
الوصف: 899-906 p.