Works by Mansori, Ali
Results: 1
The study of effect of different percentages of fat and Homogenization pressure on rheological, physicochemical and sensory properties of cream.
- Published in:
- Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 156, p. 1, doi. 10.22034/FSCT.21.156.1
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- Publication type:
- Article