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                                       Details for article 81 of 110 found articles
 
 
  Physicochemical and rheological characteristics of commercial Greek-style yogurt enriched with Polygonum cuspidatum roots or the P. Cuspidatum β-cyclodextrin inclusion complex
 
 
Title: Physicochemical and rheological characteristics of commercial Greek-style yogurt enriched with Polygonum cuspidatum roots or the P. Cuspidatum β-cyclodextrin inclusion complex
Author: Espinosa-Andrews, Hugo
Haro-González, José Nabor
Barbosa-Nuñez, Jorge Alejandro
Aguirre-Mandujano, Eleazar
Calleros, Consuelo Lobato
Appeared in: Food research international
Paging: Volume 203 () nr. C pages p.
Year: 2025
Contents:
Publisher: Elsevier Ltd
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 81 of 110 found articles
 
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