Sohrabvandi, S., Nematollahi, A., Mortazavian, A.M. and Vafaee, R. 2013. Effects of homogenization pressure and sequence on textural and microstructural properties of milk-based creamy dessert. Archives of Advances in Biosciences. 4, 1 (Jan. 2013). DOI:https://doi.org/10.22037/jps.v4i1.3976.