Physicochemical, Rheological, and Sensory Properties of Organic Goat's and Cow's Fermented Whey Beverages with Kamchatka Berry, Blackcurrant, and Apple Juices Produced at a Laboratory and Technical Scale
实验室规模和技术规模生产的添加堪察加浆果、黑加仑和苹果汁的有机山羊奶和牛奶发酵乳清饮料的理化、流变和感官特性
期刊:Foods
影响因子:5.1
doi:10.3390/foods15010016
Szafrańska, Jagoda O; Waraczewski, Robert; Bartoń, Maciej; Wesołowska-Trojanowska, Marta; Sołowiej, Bartosz G
