Production and evaluation of sweet almond and sesame oil nanoemulsion and their effects on physico-chemical, rheological and microbial characteristics of enriched yogurt
Production and evaluation of sweet almond and sesame oil nanoemulsion and their effects on physico-chemical, rheological and microbial characteristics of enriched yogurt
نویسندگان: اکرم آریان فر , سارا ناجی طبسی , الهام مهدیان , معصومه حیدری قره چشمه
نشریه: Journal of Food Measurement and Characterization , 2 , 15 , 2021
کد مقاله |
1876 |
عنوان فارسی مقاله |
Production and evaluation of sweet almond and sesame oil nanoemulsion and their effects on physico-chemical, rheological and microbial characteristics of enriched yogurt |
عنوان لاتین مقاله |
Production and evaluation of sweet almond and sesame oil nanoemulsion and their effects on physico-chemical, rheological and microbial characteristics of enriched yogurt |
نمایه علمی معتبر |
JCR |
IF |
1.648 |
عنوان نشریه |
Journal of Food Measurement and Characterization |
شماره نشریه |
2 |
دوره |
15 |
سال انتشار شمسی |
1400/01/12 |
سال انتشار میلادی |
2021 |