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Author response for 'sComparative analysis of physicochemical, rheological, sensory and flavors properties of yoghurts using a new probiotic Bacillus coagulans 13002 with traditional yoghurt starter'
- Publication Year :
- 2020
- Publisher :
- Wiley, 2020.
Details
- Database :
- OpenAIRE
- Accession number :
- edsair.doi...........8ad283548bfb0c55a2a66e56eabf43bd
- Full Text :
- https://doi.org/10.1111/ijfs.14795/v2/response1