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Publikováno v:
Journal of Food Processing and Preservation. 43
The study was designed to develop a low calorie and shelf‐life extended fruit yogurt mixed with wood apple powder. The fruit powder was supplemented at different levels in order to recommend an appropriate formulation. From the proximate analyses,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9da0479d92d1c604f0934c20f8e93d70
https://doi.org/10.1111/jfpp.14267
https://doi.org/10.1111/jfpp.14267
