Stability, physical properties and acceptance of salad dressings containing saffron (Crocus sativus) or pomegranate juice powder as affected by high shear (HS) and ultrasonication (US) process — Olga Kaltsa (2018) | RDL Network
Stability, physical properties and acceptance of salad dressings containing saffron (Crocus sativus) or pomegranate juice powder as affected by high shear (HS) and ultrasonication (US) process
João C.M. Barreira, José Miguel da Cunha Coelho Rebelo, Carla Costa, Anabela S. G. Costa, Isabel Cristina Fernandes Rodrigues Ferreira, João Paulo Teixeira, M. Beatriz P.P. Oliveira
Discussion(0)
No comments yet. Be the first to comment.