| Authors: |
Aleryani H; College of Food Science and Technology, Yunnan Agricultural University, Kunming, China.; Department of Food Sciences and Technology, Faculty of Agriculture and Food Sciences, Ibb University, Ibb, Yemen.; College of Food Science and Technology, Hebei Agricultural University, Baoding, China., Al-Dalali S; Department of Food Sciences and Technology, Faculty of Agriculture and Food Sciences, Ibb University, Ibb, Yemen., Gao Q; College of Food Science and Technology, Yunnan Agricultural University, Kunming, China., Abdo AA; Department of Food Sciences and Technology, Faculty of Agriculture and Food Sciences, Ibb University, Ibb, Yemen.; College of Food Science and Technology, Hebei Agricultural University, Baoding, China., Al-Zamani Z; Department of Food Sciences and Technology, Faculty of Agriculture and Food Sciences, Ibb University, Ibb, Yemen.; Department of Dairy Science & Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India., Sri Prabakusuma A; Vocational School of Foodservice Industry, Food Biotechnology Research Group, Universitas Ahmad Dahlan, Yogyakarta, Indonesia., Ahmada AK; College of Food Science and Technology, Hebei Agricultural University, Baoding, China., Alals OA; School of Food Sciences and Engineering, South China University of Technology, Guangzhou, China., He JS; College of Food Science and Technology, Yunnan Agricultural University, Kunming, China. |
