THE INFLUENCE OF HAWTHORN (CRATAEGUS SPP.) COMPOSITE ON THE FUNCTIONALITY AND QUALITY ATTRIBUTES OF STIRRED YOGURT.
| Autor: | Olvera Ortiz, Azucena1, Hernández Rodríguez, Landy2 lhernandezr@chapingo.mx, Lobato Calleros, Consuelo2, Sandoval Castilla, Ofelia3, Aguirre Mandujano, Eleazar3 |
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| Zdroj: | Acta Scientiarum Polonorum. Technologia Alimentaria. Jul-Sep2024, Vol. 23 Issue 3, p327-336. 10p. |
| Databáze: | Academic Search Ultimate |
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