, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Archives of Advances in Biosciences Vol. 4 No. 1 (2013): Winter - Research/Original Articles
Effects of homogenization pressure and sequence on textural and microstructural properties of milk-based creamy dessert
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