The effect of different concentrations and structures of β-D-glucan on the rheological, microstructural and sensory properties of reduced-fat yogurt
Authors: Aljewicz M. Baranowska M., Dąbrowska A., Czaplińska A
Published in: 3rd Food Structure and Functionality Forum Symposium & the 3rd IDF Symposium on Microstructure of Dairy Products
Publication type: conference