Abstract

K. Khosravi-Darani1 and M. R. Mozafari2 1Department of Food Technology Research, National Nutrition and Food Technology, Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P. O. Box: 19395-4741, Tehran, 2Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, 43400 UPM, Serdang, Selangor, 1Iran 2Malaysia

Full Text
Published version (Free)

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call