BIOCHEMICAL, RHEOLOGICAL, and SENSORY CHARACTERISTICS of NON-FAT SET YOGURT SUPPLEMENTED with A MIXTURE of HYDROCOLLOIDS.
| Autor: | Khodadadi, Elham1, Khorshidian, Nasim1, Mashayekh, Morteza1, Hosseini, Hedayat1, Mortazavian, Amir Mohammad1 mortazvn@sbmu.ac.ir, Ebrahimi, Arezoo1 aefood89@gmail.com |
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| Zdroj: | Journal of Microbiology, Biotechnology & Food Sciences. Feb/Mar2023, Vol. 12 Issue 4, p1-7. 7p. |
| Databáze: | Academic Search Ultimate |
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