Comparative analysis of physicochemical, rheological, sensory and flavour properties of yoghurts using a new probiotic Bacillus coagulans 13002 with traditional yoghurt starter
Zhao, Shan, Zhou, Qin‐yu, Huang, Yan‐yan, Nan, Shu‐gang, Liu, Dong‐mei
Published in International journal of food science & technology (01.04.2021)
Published in International journal of food science & technology (01.04.2021)
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