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Autor:
MIHAELA IVANOVA, NADEZHDA PETKOVA, MINA TODOROVA, VALENTINA DOBREVA, RADKA VLASEVA, PANTELEY DENEV, DIMITAR HADJIKINOV, VALENTIN BOUVARD
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 21, Iss 4, Pp 533-545 (2020)
The aim of the current study was to improve the nutritional value, rheological quality and sensory characteristics of yoghurt prepared with high-esterified citrus and celery pectins. Comparative studies of physicochemical characteristics of yoghurt w
Externí odkaz:
https://doaj.org/article/888122f3ecd14744b03fb5d489d1163a