Changes in the viscosity, textural properties, and water status in yogurt gel upon supplementation with green and Pu-erh tea
Najgebauer-Lejko, Dorota, Witek, Magdalena, Å»mudziÅski, Daniel, Ptaszek, AnnaJournal:
Journal of Dairy Science
DOI:
10.3168/jds.2020-19032
Date:
October, 2020
File:
PDF, 862 KB
2020