Lactobacillus Gasseri LGZ 1029 in Yogurt: Rheological...

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International Journal of Food Science & Technology 2020 / 12

Lactobacillus Gasseri LGZ 1029 in Yogurt: Rheological Behavior and Volatile Compound Composition

Zhou, Qin‐yu, Zhao, Shan, Huang, Yan‐yan, Hu, Jin‐shuang, Kuang, Jia‐hua, Liu, Dong‐mei, Brennan, Charles S.
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Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.14942
Date:
December, 2020
File:
PDF, 14.72 MB
2020
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