Stability, physical properties and acceptance of salad dressings containing saffron (Crocus sativus) or pomegranate juice powder as affected by high shear (HS) and ultrasonication (US) process
Year: 2018
Type: article
Source: LWT
Authors: O. Kaltsa, S. Yanniotis, M. Polissiou, I. Mandala
Institution: Agricultural University of Athens
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
Funder: European Commission
OpenAlex ID: W2883565702