مظاهری تهرانی, مصطفی

[ 1 ] - ارزیابی خصوصیات عملکردی و حسی خامه مخلوط گیاهی و لبنی

Abstract Introduction: oil in water emulsions has attracted considerable food industry due to their physical characteristics. But there is a considerable amount of cholesterol in some of them, such as cream and it was a risk factor for cardiovascular disease and are created compounds in the effect of cholesterol oxidation during processing or food storage compounds that are known as carcinog...