Structure development and acidification kinetics in...

Food Hydrocolloids 2014 / 08 Vol. 39

Structure development and acidification kinetics in fermented milk containing oat β-glucan, a yogurt culture and a probiotic strain

Lazaridou, Athina, Serafeimidou, Amalia, Biliaderis, Costas G., Moschakis, Thomas, Tzanetakis, Nikolaos
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Volume:
39
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2014.01.015
Date:
August, 2014
File:
PDF, 733 KB
english, 2014
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