Rheological and sensorial evaluation of yogurt incorporated...

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Journal of Food Science and Technology 2019 / 11

Rheological and sensorial evaluation of yogurt incorporated with red propolis

Santos, Marly Silveira, Estevinho, Leticia Miranda, de Carvalho, Carlos Alfredo Lopes, da Silva Conceição, Antonio Leandro, de Castro Almeida, Rogeria Comastri
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Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-019-04142-5
Date:
November, 2019
File:
PDF, 555 KB
english, 2019
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