Application of nanotechnology in dairy desserts and ice cream formulation with the emphasize on textural, rheological, antimicrobial, and sensory properties
Article in eFood (June 2024)
The most recent citing publications are shown below. View all 265 publications that cite this research output on Dimensions.
Article in eFood (June 2024)
Article in International Journal of Food Properties (April 2024)
Article in Food Hydrocolloids (April 2024)