Effect of emulsifier on rheological, textural and microstructure properties of walnut butter
Crossref DOI link: https://doi.org/10.1007/s11694-018-9991-1
Published Online: 2018-11-29
Published Print: 2019-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Shahidi-Noghabi, Mostafa
Naji-Tabasi, Sara http://orcid.org/0000-0001-5388-3829
Sarraf, Mozhdeh
Text and Data Mining valid from 2018-11-29
Article History
Received: 21 May 2018
Accepted: 22 November 2018
First Online: 29 November 2018