Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics
Alizadeh Khaledabad, Mohammad, Ghasempour, Zahra, Moghaddas Kia, Ehsan, Rezazad Bari, Mahmoud, Zarrin, RasoulLanguage:
english
Journal:
International Journal of Dairy Technology
DOI:
10.1111/1471-0307.12625
Date:
July, 2019
File:
PDF, 205 KB
english, 2019