Formulation and Development of a New Prebiotic Cereal-based Dairy Dessert: Rheological, Sensory and Physical Attributes

Published 2017 View Full Article

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Title
Formulation and Development of a New Prebiotic Cereal-based Dairy Dessert: Rheological, Sensory and Physical Attributes
Authors
Keywords
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Journal
FOOD SCIENCE AND TECHNOLOGY RESEARCH
Volume 23, Issue 5, Pages 637-649
Publisher
Japanese Society for Food Science and Technology
Online
2017-10-27
DOI
10.3136/fstr.23.637

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