Open AccessEffects of Starter Type and Barley Flour Replacement Level on Nutritional Characteristics of Kashk-e-Zard
Author(s) -
P Hamidi,
MA Najafi,
M Tavakoli
Publication year - 2022
Publication title -
iranian journal of nutrition sciences and food technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.115
H-Index - 2
eISSN - 2252-0694
pISSN - 1735-7756
DOI - 10.52547/nsft.17.1.91
Subject(s) - starter , food science , wheat flour , chemistry
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