Tytuł pozycji:
Effect of starter culture, probiotics, and flavor additives on physico-chemical, rheological, and sensory properties of cow and goat dessert yogurts
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Tytuł:
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Effect of starter culture, probiotics, and flavor additives on physico-chemical, rheological, and sensory properties of cow and goat dessert yogurts
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Autorzy:
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Papaioannou, Georgia M.
Kosma, Ioanna S.
Dimitreli, Georgia
Badeka, Anastasia V.Aff1, IDs0021702103955z_cor4
Kontominas, Michael G.Aff1, IDs0021702103955z_cor5
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Źródło:
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European Food Research and Technology. 248(4):1191-1202
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