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Publications
1
Citations
13
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Active since
2013
Fariba Keshavarzian is an author specializing in salt content analysis, dairy fermentation, and food chemistry.
Publications per year
2013–2013
Comparison of traditional Doogh (yogurt drinking) and Kashk characteristics (Two traditional Iranian dairy products)
Arezoo Noori, Fariba Keshavarzian, Sepideh Mahmoudi et al. · European Journal of Experimental Biology · 2013 · 13 citations
Agriculture, Dairy Science, Food Science +17
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