Oxidative and physical stability, rheological properties and sensory characteristics of ‘salad dressing’ samples formulated with flaxseed oil and n-OSA starch
Crossref DOI link: https://doi.org/10.1007/s11694-018-9915-0
Published Online: 2018-09-08
Published Print: 2019-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Dehghan Manshadi, Afsaneh
Peighambardoust, Seyed Hadi http://orcid.org/0000-0002-8438-7315
Azadmard-Damirchi, Sodeif
Niakosari, Mehrdad
Text and Data Mining valid from 2018-09-08
Article History
Received: 21 January 2018
Accepted: 29 August 2018
First Online: 8 September 2018