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Stability, physical properties and acceptance of salad dressings containing saffron (Crocus sativus) or pomegranate juice powder as affected by high shear (HS) and ultrasonication (US) process

Food PhysicPomegranate Juice PowderRheologyHigh ShearFood EngineeringFood ProcessingFood QualityFood TechnologyFood SafetyPhysical PropertiesHealth Sciences