HIGHLIGHTS
- who: Joanna Wajs et al. from the Department of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and, University of Life Sciences in Lublin, Akademicka, Lublin, Poland have published the research work: Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives, in the Journal: Foods 2023, 12, 1275. of 17/03/2023
- what: The aim of this Article was to summarize the latest literature pertaining to the effects of plant additives used in the production of yoghurts on their physicochemical functional microbiological and sensory properties.
SUMMARY . . .
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