Article citationsMore>>

Homayoonfal, M., Khodaiyan, F. and Mousavi, M. (2015) Modelling and Optimising of Physicochemical Features of Walnut-Oil Beverage Emulsions by Implementation of Response Surface Methodology: Effect of Preparation Conditions on Emulsion Stability. Food Chemistry, 174, 649-659.
https://doi.org/10.1016/j.foodchem.2014.10.117

has been cited by the following article:

SCIRP Newsletter
Copyright © 2006-2026 Scientific Research Publishing Inc. All Rights Reserved.
Top