Changes in textural parameters and microstructure of kombucha fresh cheese initiated by the addition of wild thyme.
| Autor: | Degenek, Jovana1, Kanurić, Katarina1 stay@uns.ac.rs, Iličić, Mirela1, Vukić, Vladimir1, Vukić, Dajana1, Mrkonjić, Živan1, Pavlić, Branimir1, Zeković, Zoran1, Kocić-Tanackov, Sunčica1, Bulut, Sandra1 |
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| Zdroj: | Dairy / Mljekarstvo. Jan-Mar2025, Vol. 75 Issue 1, p28-40. 13p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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