Journal of the Science of Food and Agriculture, vol. 99, no. 13, pp.5852-5857
doi: 10.1002/jsfa.9858
Autori: Brueckner, M., Culețu, A., Duță, D., Sozer, N., Drusch, S.
Rezultate
Oat protein concentrate as alternative ingredient for non-dairy yoghurt-type product
2020-07-13