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pro vyhledávání: '"Natalia Lau-Lee"'
Publikováno v:
NFS Journal, Vol 33, Iss , Pp 100156- (2023)
Greek-style yogurt consumption has increased due to consumer interest on high protein foods. The processing conditions of Greek-style yogurt influence chemical composition, sensory properties, and consumer acceptance. As a consequence of the COVID-19
Externí odkaz:
https://doaj.org/article/d70e541eec544f06a73d495ae8d107b5