Incorporation of omega‐3 fatty acid‐rich grape seed oil in yoghurt: Response surface optimization of physicochemical, textural, and sensory attributes during refrigerated storage
Kokabian, Atousa, Daraei Garmakhany, Amir, Jafarzadeh, Shima, Aghajani, Narjes
Published in Food science & nutrition (01.01.2021)
Published in Food science & nutrition (01.01.2021)
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