![](/img/cover-not-exists.png)
Changes in the physicochemical and microbiological properties of probiotic-fermented low-fat yoghurt enriched with barley β-glucan during cold storage
Elsanhoty, Rafaat MohamedLanguage:
english
Journal:
Mljekarstvo
DOI:
10.15567/mljekarstvo.2018.0405
Date:
October, 2018
File:
PDF, 392 KB
english, 2018