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eNauka >  Results >  Fortification of goat milk yogurt with goat whey protein concentrate – Effect on rheological, textural, sensory and microstructural properties
Title: Fortification of goat milk yogurt with goat whey protein concentrate – Effect on rheological, textural, sensory and microstructural properties
Authors: Hovjecki, Marina  ; Radovanovic, Mira  ; Miloradovic, Zorana  ; Barukcic Jurina, Irena; Mirkovic, Milica  ; Sredovic Ignjatovic, Ivana  ; Miocinovic, Jelena  
Issue Date: 2023
Publication: Food Bioscience
ISSN: 2212-4292 Food Bioscience Search Idenfier
Type: Article
Collation: vol. 56 str. 103393-103393
DOI: 10.1016/j.fbio.2023.103393
WoS-ID: 001130001400001
Scopus-ID: 2-s2.0-85178385813
URI: https://aspace.agrif.bg.ac.rs/handle/123456789/7260
https://enauka.gov.rs/handle/123456789/862700
Project: info:eu-repo/grantAgreement/MESTD/inst-2020/200116/RS//  
Metadata source: (Preuzeto iz CrossRef-a) Sredović Ignjatović, Ivana
M-category: 
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