View in EDS HTML Full Text PDF Full Text

Studying Several Properties of Emulgel Based on κ‐Carrageenan and Its Incorporation as Shortening Material in Cookies.

Saved in:
Bibliographic Details
Title: Studying Several Properties of Emulgel Based on κ‐Carrageenan and Its Incorporation as Shortening Material in Cookies.
Authors: Sharifi, Mahdieh1 (AUTHOR), Moshfegh, Niloofar1 (AUTHOR), Abbasi, Azam1 (AUTHOR) niloomoshfegh@gmail.com
Source: Food Science & Nutrition. Nov2025, Vol. 13 Issue 11, p1-16. 16p.
Database: Academic Search Ultimate
Full text is not displayed to guests.
FullText Links:
  – Type: pdflink
Text:
  Availability: 1
Header DbId: asn
DbLabel: Academic Search Ultimate
An: 189525168
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Studying Several Properties of Emulgel Based on κ‐Carrageenan and Its Incorporation as Shortening Material in Cookies.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Sharifi%2C+Mahdieh%22">Sharifi, Mahdieh</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Moshfegh%2C+Niloofar%22">Moshfegh, Niloofar</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Abbasi%2C+Azam%22">Abbasi, Azam</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> niloomoshfegh@gmail.com</i>
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%22Food+Science+%26+Nutrition%22">Food Science & Nutrition</searchLink>. Nov2025, Vol. 13 Issue 11, p1-16. 16p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=189525168
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1002/fsn3.71210
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 16
        StartPage: 1
    Titles:
      – TitleFull: Studying Several Properties of Emulgel Based on κ‐Carrageenan and Its Incorporation as Shortening Material in Cookies.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Sharifi, Mahdieh
      – PersonEntity:
          Name:
            NameFull: Moshfegh, Niloofar
      – PersonEntity:
          Name:
            NameFull: Abbasi, Azam
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 11
              Text: Nov2025
              Type: published
              Y: 2025
          Identifiers:
            – Type: issn-print
              Value: 20487177
          Numbering:
            – Type: volume
              Value: 13
            – Type: issue
              Value: 11
          Titles:
            – TitleFull: Food Science & Nutrition
              Type: main
ResultId 1