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Effect of flaxseed oil and flour on sensory, physicochemical and fatty acid profile of the fruit yoghurt

Crossref DOI link: https://doi.org/10.1007/s13197-016-2471-x

Published Online: 2017-01-11

Published Print: 2017-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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