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Ali Esehaghbeygi
Biosystems Engineering Department
en
Physicochemical properties of whipped cream stabilized with electrohydrodynamic modified cellulose
Date : 1400-06-15
doi
10.1111/jfpp.15688
Article type
Journal
Ali Esehaghbeygi
https://people.iut.ac.ir/en/esehaghbeygi/content/114050
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