Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound
Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound
نویسندگان: رسول کدخدایی , سیدعلی مرتضوی , فخری شهیدی , آرش کوچکی , علیرضا طاهریان
نشریه: Food Hydrocolloids , , ,
کد مقاله |
470 |
عنوان فارسی مقاله |
Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound |
عنوان لاتین مقاله |
Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound |
نمایه علمی معتبر |
JCR |
IF |
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عنوان نشریه |
Food Hydrocolloids |
شماره نشریه |
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دوره |
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سال انتشار شمسی |
1388/09/10 |
سال انتشار میلادی |
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