Assessment of Different Levels of Blackcurrant Juice and Furcellaran on the Quality of Fermented Whey-Based Beverages Using Rheological and Mechanical Vibration Damping Techniques.
Foods
; 13(12)2024 Jun 13.
Article
in En
| MEDLINE
| ID: mdl-38928797
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Language:
En
Journal:
Foods
Year:
2024
Document type:
Article
Affiliation country:
República Checa
Country of publication:
Suiza