Physiochemical, rheological, microstructural, and antioxidant properties of yogurt using monk fruit extract as a sweetener
| Autor: | Ban, Qingfeng, Liu, Zonghao, Yu, Chongwei, Sun, Xiaomeng, Jiang, Yunqing, Cheng, Jianjun *, Guo, Mingruo * |
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| Zdroj: | In Journal of Dairy Science November 2020 103(11):10006-10014 |
| Databáze: | ScienceDirect |
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