Study of protein / k-carrageenan mixture's effect on low-fat whipping cream formulation

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Study of protein / k-carrageenan mixture's effect on low-fat whipping cream formulation

Mokni Ghribi, Abir ...

Source: Lebensmittel-Wissenschaft + Technologie. - ISSN 0023-6438 (Vol. 147, article 111647, 2021, str. 1-8)

Type of material - article, component part

Publish date - 2021

Language - english

COBISS.SI-ID - 82983171

Link(s):
https://www.sciencedirect.com/science/article/abs/pii/S0023643821008008?via%3Dihub
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Mokni Ghribi, Abir | Zouari, Mariem | Attia, Hamadi | Besbes, Souhail

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source: Lebensmittel-Wissenschaft + Technologie. - ISSN 0023-6438 (Vol. 147, article 111647, 2021, str. 1-8)

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Year	Impact factor		Edition		Category		Classification
Year	JCR	SNIP	JCR	SNIP	JCR	SNIP	JCR	SNIP

Links to authors' personal bibliographies	Links to information on researchers in the SICRIS system
Mokni Ghribi, Abir
Zouari, Mariem	55495
Attia, Hamadi
Besbes, Souhail

Source: Personal bibliographies and: SICRIS

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