Optimised Formulation of a New Sweet Apricot Kernel-Enriched Yoghurt: Assessment of Physicochemical, Sensory and Antioxidant Properties
新型甜杏核酸奶的优化配方：理化性质、感官特性和抗氧化性能评估
期刊:Food Technology and Biotechnology
影响因子:2.5
doi:10.17113/ftb.62.02.24.8329
Teffane, Mohand; Boudries, Hafid; Bachir-Bey, Mostapha; Kadi, Ahcene; Arroul, Younes; Taibi, Abdeslem
