Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Barıs Aklale"'
Publikováno v:
Mljekarstvo, Vol 73, Iss 1, Pp 22-37 (2023)
The physicochemical, rheological, aroma, and sensory properties of spreadable processed cheese supplemented with chia, quinoa, and teff seeds were evaluated. The changes in proximate composition, color values, rheological parameters, volatile profile
Externí odkaz:
https://doaj.org/article/08aa2b563e3c4a6bb9d12b064d761fbd
