Khoshdouni Farahani, zahra, Ebrahimzadeh Mousavi, M., & Mohammadi Nafchi, A. (2025). Facile fabrication of sodium alginate-soy protein isolate beads for encapsulation of jujube extract: effect of processing temperature and characterization. Journal of Food Measurement and Characterization, 1-12. https://doi.org/10.1007/s11694-025-03840-3

KHOSHDOUNI FARAHANI, zahra, EBRAHIMZADEH MOUSAVI, Mohammad und MOHAMMADI NAFCHI, Abdorreza, 2025. Facile fabrication of sodium alginate-soy protein isolate beads for encapsulation of jujube extract: effect of processing temperature and characterization. Journal of Food Measurement and Characterization. 2 Dezember 2025. P. 1-12. DOI 10.1007/s11694-025-03840-3.

Khoshdouni Farahani, zahra, M. Ebrahimzadeh Mousavi, und A. Mohammadi Nafchi. „Facile Fabrication of Sodium Alginate-Soy Protein Isolate Beads for Encapsulation of Jujube Extract: Effect of Processing Temperature and Characterization“. Journal of Food Measurement and Characterization, Dezember 2025, S. 1-12, https://doi.org/10.1007/s11694-025-03840-3.

Khoshdouni Farahani, zahra/Ebrahimzadeh Mousavi, Mohammad/Mohammadi Nafchi, Abdorreza: Facile fabrication of sodium alginate-soy protein isolate beads for encapsulation of jujube extract: effect of processing temperature and characterization, Journal of Food Measurement and Characterization 2025, 1-12.

Khoshdouni Farahani, zahra, Ebrahimzadeh Mousavi, M. und Mohammadi Nafchi, A. (2025), „Facile fabrication of sodium alginate-soy protein isolate beads for encapsulation of jujube extract: effect of processing temperature and characterization“, Journal of Food Measurement and Characterization, S. 1-12.