Cited by — EFFECT OF USING FLAXSEED OIL SOURCE OF OMEGA-3 ACIDS AS A PARTIAL REPLACEMENT FOR MILK FAT IN THE CHEMICAL AND PHYSICAL PROPERTIES IN ICE CREAM | ResearchHub - ResearchHub
Research graph
Cited by
Admitted local publications that cite EFFECT OF USING FLAXSEED OIL SOURCE OF OMEGA-3 ACIDS AS A PARTIAL REPLACEMENT FOR MILK FAT IN THE CHEMICAL AND PHYSICAL PROPERTIES IN ICE CREAM.
No admitted local citation edges point to this work yet.
