The influence of almond flour, inulin and whey protein on the sensory and microbiological quality of goat milk yogurt
| Autor: | Mazzaglia, Agata, Legarová, Veronika, Giaquinta, Rossella, Lanza, Carmela Maria, Restuccia, Cristina |
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| Zdroj: | In LWT April 2020 124 |
| Databáze: | ScienceDirect |
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