Production of functional low-fat yogurt fortified with flaxseed flour

by Farnaz Foutohi, Mahnaz Manafi Dizaj Yekan, Graduate Master, Academic Member

Published in Food Science and Technology by CMV Verlag.

2021 Volume 18, Issue 114, p277-289

application/pdf 1.5 MB
file_syesqygclvbn5k4daitwjtqppu fsct.modares.ac.ir (publisher)
web.archive.org (webarchive)

Preserved and Accessible

Type article-journal
Stage

published

Date 2021-08-01
Language fa ^?

DOI 10.52547/fsct.18.114.277

Journal Metadata
Open Access Publication
In DOAJ
Not in Keepers Registry
ISSN-L: 2008-8787

Work Entity
access all versions, variants, and formats of this works (eg, pre-prints)

Cite This

BibTeX
CSL-JSON
MLA
Harvard

Lookup Links

oaDOI/unpaywall (OA fulltext)
Crossref Metadata (via API)
Worldcat
SHERPA/RoMEO (journal policies)
wikidata.org
CORE.ac.uk
Semantic Scholar
Google Scholar

Catalog Record
Revision: b63553e7-86f0-4fb7-b032-e4547b287a55
API URL: JSON

Production of functional low-fat yogurt fortified with flaxseed flour release_56ng6l4r3vemzdrluaogxaebq4