Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice.
| Autor: | M'hir, Sana1,2 (AUTHOR), Mejri, Asma1 (AUTHOR), Atrous, Hajer1 (AUTHOR), Ayed, Lamia1 (AUTHOR) |
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| Zdroj: | Journal of Chemistry. 11/12/2021, p1-13. 13p. |
| Databáze: | Academic Search Ultimate |
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