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  1. 1
    Quality and Stability of Emulsions Made of Whey Protein, Soy Protein, Arabic Gum, and Maltodextrin

    Quality and Stability of Emulsions Made of Whey Protein, Soy Protein, Arabic Gum, and Maltodextrin by Azadeh Salimi, Ashkan Jebelli Javan, Haniyeh Rostamzad

    Published 2021-10-01
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  2. 2
    Investigating and optimizing the effect of combined coating of whey protein concentrate, maltodextrin and rosemary essence on the chemical properties of tilapia fish during cold storage

    Investigating and optimizing the effect of combined coating of whey protein concentrate, maltodextrin and rosemary essence on the chemical properties of tilapia fish during cold st... by Sahar Mirbagheri, Azadeh Salimi, Ashkan jebelli javan, Sara mehdizadeh mood

    Published 2023-02-01
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