Publication
Type of publication: | Article | ||||
Entered by: | |||||
Title | Impact of type and level of stabilizers and fermentation period on the nutritional, microbiological, and sensory properties of short-set Yoghurt | ||||
Bibtex cite ID | EZE:2021 | ||||
Journal | Food Science & Nutrition | ||||
Year published | 2021 | ||||
Pages | 1-16 | ||||
ISSN | 2048-7177 | ||||
Note | SAHub; Science Area NHH; CRP4 A4NH; Nutrition; First published 04 August 2021 | ||||
URL | https://doi.org/10.1002/fsn3.2507 | ||||
DOI | 10.1002/fsn3.2507 | ||||
Peer Reviewed? | Yes | ||||
In Thomson Index? | Yes | ||||
Developing Country Author? | Yes | ||||
Make Attachment Public? | TRUE | ||||
Authors |
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Topics | |||||
BibTeX | BibTeX | ||||
RIS | RIS | ||||
Total mark: | 5 | ||||
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