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Investigation of rheological, physicochemical, and sensorial properties of traditional low-fat Doogh formulated.
Food Sci Nutr. 2023 Aug 31;11(11):7218-7228. doi: 10.1002/fsn3.3647. eCollection 2023 Nov.
Food Sci Nutr. 2023.
PMID: 37970421
Free PMC article.
Modeling of drying kiwi slices and its sensory evaluation.
Mahjoorian A, Mokhtarian M, Fayyaz N, Rahmati F, Sayyadi S, Ariaii P.
Mahjoorian A, et al.
Food Sci Nutr. 2016 Aug 13;5(3):466-473. doi: 10.1002/fsn3.414. eCollection 2017 May.
Food Sci Nutr. 2016.
PMID: 28572931
Free PMC article.
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