Rheological and sensory evaluation of yoghurts containing probiotic cultures

Autor:	mohebbat mohebbi, Ghoddusi, H. B.
Zdroj:	Scopus-Elsevier ResearcherID
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a225d7f8723e701ea28b54e92f3ca212 http://www.scopus.com/inward/record.url?eid=2-s2.0-78751608114&partnerID=MN8TOARS Zobrazit plný text záznamu