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Journal description
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Details for article 19 of 104 found articles
| Title: |
Changes in the viscosity, textural properties, and water status in yogurt gel upon supplementation with green and Pu-erh teas |
| Author: |
Najgebauer-Lejko, Dorota Witek, Magdalena Żmudziński, Daniel Ptaszek, Anna |
| Appeared in: |
Journal of dairy science |
| Paging: | Volume 103 () nr. 12 pages 11039-11049 |
| Year: |
2020 |
| Contents: | |
| Publisher: |
American Dairy Science Association |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 19 of 104 found articles
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