Influence of lupin-based milk alternative heat treatment and exopolysaccharide-producing lactic acid bacteria on the physical characteristics of lupin-based yogurt alternatives
| Autor: | Hickisch, A., Beer, R., Vogel, R.F., Toelstede, S. |
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| Zdroj: | In Food Research International June 2016 84:180-188 |
| Databáze: | ScienceDirect |
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