Investigation of the effect of different types of emulsifiers on the water activity and stability of walnut butter during the shelf-life
| Autor: | M Shahidi Noghabi, R Niazmand, M Sarraf, M Shahidi |
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| Rok vydání: | 2020 |
| Předmět: | |
| Zdroj: | Food Science and Technology. 17:177-187 |
| ISSN: | 2783-3534 2008-8787 |
| DOI: | 10.52547/fsct.17.100.177 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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