Evaluation of apparent viscosity and syneresis of dairy dessert enriched of vitamin D3-loaded nanoniosomes produced by different surfactant
Evaluation of apparent viscosity and syneresis of dairy dessert enriched of vitamin D3-loaded nanoniosomes produced by different surfactant
نویسندگان: قدیر رجب زاده اوغاز , مصطفی شهیدی نوقابی , اکرم آریان فر , وحید حکیم زاده , حمیده مقامی کیا
نشریه: JOURNAL OF FOOD PROCESSING AND PRESERVATION , 2 , 46 , 2022
کد مقاله |
2026 |
عنوان فارسی مقاله |
Evaluation of apparent viscosity and syneresis of dairy dessert enriched of vitamin D3-loaded nanoniosomes produced by different surfactant |
عنوان لاتین مقاله |
Evaluation of apparent viscosity and syneresis of dairy dessert enriched of vitamin D3-loaded nanoniosomes produced by different surfactant |
نمایه علمی معتبر |
JCR |
IF |
2.609 |
عنوان نشریه |
JOURNAL OF FOOD PROCESSING AND PRESERVATION |
شماره نشریه |
2 |
دوره |
46 |
سال انتشار شمسی |
1400/11/12 |
سال انتشار میلادی |
2022 |