The Effects of Nanoemulsions Containing Lactobacillus Acidophilus La-5 on Formulation of Probiotic Mayonnaise Sauces Enriched by Broccoli Powder
Subject Areas :
Marjan Rezakhan
1
(دانشآموخته کارشناسیارشد، گروه علوم و صنایع غذایی، دانشکدهکشاورزی، واحد شهرقدس، دانشگاه آزاد اسلامی، تهران، ایران.)
Toktam Mostaghim
2
(استادیار،گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحدشهرقدس، دانشگاه آزاد اسلامی، تهران، ایران.)
Keywords:
Abstract :
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