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Publikováno v:
IOP Conference Series: Earth and Environmental Science. 848:012031
Samples of kefir products with a vegetable component addition were developed in the work. The rheological properties of the products were also studied in this paper. The strongest bond with the clot was determined in the samples with the vegetable co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aca86a378c070442ca6288782c8ec84c
https://doi.org/10.1088/1755-1315/848/1/012031
https://doi.org/10.1088/1755-1315/848/1/012031
Publikováno v:
IOP Conference Series: Earth & Environmental Science; 2021, Vol. 848, p1-6, 6p