Physicochemical, Microbiological and Sensory Properties of Low Fat Probiotic Yoghurt Fortified with Mango Pulp Fiber Waste as Source of Dietary Fiber
نویسندگان
چکیده
منابع مشابه
physicochemical, rheological and sensory properties of stirred fruit yoghurt fortified by wheat fiber
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ژورنال
عنوان ژورنال: Journal of Food and Dairy Sciences
سال: 2020
ISSN: 2090-3731
DOI: 10.21608/jfds.2020.118368