Low‐calorie synbiotic yoghurt from indigenous probiotic culture and combination of inulin and oligofructose: Improved sensory, rheological, and textural attributes
出版年份 2021 全文链接
标题
Low‐calorie synbiotic yoghurt from indigenous probiotic culture and combination of inulin and oligofructose: Improved sensory, rheological, and textural attributes
作者
关键词
-
出版物
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume -, Issue -, Pages -
出版商
Wiley
发表日期
2021-01-27
DOI
10.1111/jfpp.15322
参考文献
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