Developing a mint yogurt enriched with omega‐3 oil: Physiochemical, microbiological, rheological, and sensorial characteristics
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Title
Developing a mint yogurt enriched with omega‐3 oil: Physiochemical, microbiological, rheological, and sensorial characteristics
Authors
Keywords
-
Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume 43, Issue 12, Pages -
Publisher
Wiley
Online
2019-11-04
DOI
10.1111/jfpp.14287
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