@article{paperid:1080485,
author = {Kashaninejad, Morteza and Razavi, Seyed Mohammad Ali},
title = {Influence of thermosonication treatment on the average size of fat globules, emulsion stability, rheological properties and color of camel milk cream},
journal = {LWT- Food Science and Technology},
year = {2020},
volume = {132},
number = {10},
month = {July},
issn = {0023-6438},
pages = {109852--109859},
			numpages = {7},
keywords = {Camel milk; Cream; Rheology; Sonication; Texture},
}