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    Comparative study between conventional and ultrasonic homogenization techniques on the formulated vegan frozen dessert made using chickpea and mung bean protein isolates

    Comparative study between conventional and ultrasonic homogenization techniques on the formulated vegan frozen dessert made using chickpea and mung bean protein isolates by Sona Kurian, Addanki Mounika, Tamminana Jeeviteswara Rao, Irene Mary Sherman, Jaya suruthi Jayakumar, Jegan Muralitharan, Akalya Shanmugam

    Published 2025-09-01
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