Rheological and textural properties of yogurts enriched with Jerusalem artichoke flour
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DOI: 10.17221/2/2017-cjfs
Abstract: Krivorotova T., Sereikaite J., Glibowski P. (2017): Rheological and textural properties of yogurts enriched with Jerusalem artichoke flour. Czech J. Food Sci., 35: 432–439. Rheological and textural properties of whole milk yogurt enriched with the… read more here.
Keywords: jerusalem artichoke; rheological textural; textural properties; yogurts enriched ... See more keywords