Hussein Alhasan, F., Mazaheri Tehrani, M., Varidi, M. (2024). Optimization of Oleofoam and Protein-Polysaccharide Ratios for Enhanced Physicochemical Characteristics of A/O/W Double Emulsion: Potential Applications in the Food Industry. , 19(6), 177-195. doi: 10.22067/ifstrj.2023.85375.1294
Fayza Hussein Alhasan; Mostafa Mazaheri Tehrani; Mehdi Varidi. "Optimization of Oleofoam and Protein-Polysaccharide Ratios for Enhanced Physicochemical Characteristics of A/O/W Double Emulsion: Potential Applications in the Food Industry". , 19, 6, 2024, 177-195. doi: 10.22067/ifstrj.2023.85375.1294
Hussein Alhasan, F., Mazaheri Tehrani, M., Varidi, M. (2024). 'Optimization of Oleofoam and Protein-Polysaccharide Ratios for Enhanced Physicochemical Characteristics of A/O/W Double Emulsion: Potential Applications in the Food Industry', , 19(6), pp. 177-195. doi: 10.22067/ifstrj.2023.85375.1294
Hussein Alhasan, F., Mazaheri Tehrani, M., Varidi, M. Optimization of Oleofoam and Protein-Polysaccharide Ratios for Enhanced Physicochemical Characteristics of A/O/W Double Emulsion: Potential Applications in the Food Industry. , 2024; 19(6): 177-195. doi: 10.22067/ifstrj.2023.85375.1294


Journal Management System. Powered by Sinaweb