reference/25659817

Predicate	Object
contentType	Journal Article
endingPage	1617
issn	0022-1155 0975-8402
issueIdentifier	3
pageRange	1610-1617
publicationName	Journal of Food Science and Technology
startingPage	1610
bibliographicCitation	Yogesh K, Langoo BA, Sharma SK, Yadav DN. Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder. Journal of Food Science and Technology. 2013 Oct 10;52(3):1610–7. doi: 10.1007/s13197-013-1185-6.
creator	http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_96763d6247eecbe5ed72d60b2bb2e89d http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_30ea9a6499436e356858e9e66cf44f5b http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_7bc70b1ce7e12411b95796b8c588febb http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_3785b91573c1ba2c5ba3c012cebb518e
date	2013-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://pubmed.ncbi.nlm.nih.gov/25745231 https://pubmed.ncbi.nlm.nih.gov/PMC4348312 https://doi.org/10.1007/s13197-013-1185-6
isPartOf	https://portal.issn.org/resource/ISSN/0975-8402 https://portal.issn.org/resource/ISSN/0022-1155 http://rdf.ncbi.nlm.nih.gov/pubchem/journal/37950
language	English
source	https://pubmed.ncbi.nlm.nih.gov/ https://www.crossref.org/ https://scigraph.springernature.com/
title	Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder

Total number of triples: 25.