Oxidative and physical stability, rheological properties and sensory characteristics of ‘salad dressing’ samples formulated with flaxseed oil and n-OSA starch

AuthorsDehghan Manshadi A- Peighambardoust SH- Azadmard-Damirchi S- Niakosari M
JournalJournal of Food Measurement and Characterization
Page number26-33
Volume number13
Paper TypeFull Paper
Published At2019
Journal GradeISI
Journal TypeTypographic
Journal CountryIreland
Journal IndexQ2

Abstract

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