Physicochemical, microbiological, rheological, and sensory properties of yoghurts with new polysaccharide extracts from Lactarius volemus Fr. using three probiotics

Volume: 73, Issue: 1, Pages: 168 - 181
Published: Oct 20, 2019
Abstract
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Paper Details
Title
Physicochemical, microbiological, rheological, and sensory properties of yoghurts with new polysaccharide extracts from Lactarius volemus Fr. using three probiotics
Published Date
Oct 20, 2019
Volume
73
Issue
1
Pages
168 - 181
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