The Effect of Microencapsulation of Phenolic Compounds from Lemon Waste by Persian and Basil Seed Gums on the Chemical and Microbiological Properties of Mayonnaise

por Shaygannia, Shima, Eshaghi, Mohammad Reza, Fazel, Mohammad, Hashemiravan, Mahnaz
Publicado 2021

Improving effect of soy whey‐derived peptide on the quality characteristics of functional yogurt

por Mashayekh, Fatemeh, Pourahmad, Rezvan, Eshaghi, Mohammad Reza, Akbari‐Adergani, Behrouz
Publicado 2023