Production and evaluation of sweet almond and sesame oil nanoemulsion and their effects on physico-chemical, rheological and microbial characteristics of enriched yogurt
Masoumeh Heydari Gharehcheshmeh, Akram Arianfar, Elham Mahdian, Sara Naji‐Tabasi
Topics & Concepts
SyneresisFood scienceChemistryRheologyLactobacillusAromaAntioxidantFermentationBiochemistryMaterials scienceComposite materialProteins in Food SystemsBiochemical Analysis and Sensing TechniquesProbiotics and Fermented Foods