sComparative analysis of physicochemical, rheological, sensory and flavors properties of yoghurts using a new probiotic
Bacillus coagulans
13002 with traditional yoghurt starter
sComparative analysis of physicochemical, rheological, sensory and flavors properties of yoghurts using a new probiotic
Bacillus coagulans
13002 with traditional yoghurt starter
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now