DEVELOPMENT OF FUNCTIONAL LOW-FAT YOGHURT FORTIFIED WITH PSYLLIUM HUSK MUCILAGE: QUALITY ATTRIBUTES, MICROSTRUCTURE, AND ANTIOXIDANT CHARACTERISTICS.
| Autor: | Hassan, Mohamed N. A.1, Salem, Aida S.2, Hassan, Ashwak Abdel-moneim1 ashwaa2004@agr.cu.edu.eg, Abozied, Hoda H. |
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| Zdroj: | Acta Scientiarum Polonorum. Technologia Alimentaria. Jan-Mar2024, Vol. 23 Issue 1, p49-64. 16p. |
| Databáze: | Academic Search Ultimate |
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