Najaf Najafi, M., Shateri, H., Kashaninejad, M. (2021). The effect of konjac gum, sage seed gum, homogenization rate and fat content on pH, texture, and color of low fat stirred yogurt. , 17(1), 55-67. doi: 10.22067/ifstrj.v17i1.82102
Masoud Najaf Najafi; Haminreza Shateri; Morteza Kashaninejad. "The effect of konjac gum, sage seed gum, homogenization rate and fat content on pH, texture, and color of low fat stirred yogurt". , 17, 1, 2021, 55-67. doi: 10.22067/ifstrj.v17i1.82102
Najaf Najafi, M., Shateri, H., Kashaninejad, M. (2021). 'The effect of konjac gum, sage seed gum, homogenization rate and fat content on pH, texture, and color of low fat stirred yogurt', , 17(1), pp. 55-67. doi: 10.22067/ifstrj.v17i1.82102
Najaf Najafi, M., Shateri, H., Kashaninejad, M. The effect of konjac gum, sage seed gum, homogenization rate and fat content on pH, texture, and color of low fat stirred yogurt. , 2021; 17(1): 55-67. doi: 10.22067/ifstrj.v17i1.82102


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