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eNauka >  Results >  Effect of semi-defatted walnut and pumpkin flour fortification on the physicochemical, microbiological, and sensory properties of yogurt
Title: Effect of semi-defatted walnut and pumpkin flour fortification on the physicochemical, microbiological, and sensory properties of yogurt
Authors: Trajkovska, Biljana; Djurovic, Vesna M  ; Radovanovic, Mirjana N  ; Nakov, Gjore
Issue Date: 2025
Publication: LWT-FOOD SCIENCE AND TECHNOLOGY
ISSN: 0023-6438 Lwt-food Science and Technology ( Lebensmittel - Wissenschaft und Technologie) Search Idenfier
Type: Article
Collation: vol. 228 str. 118114-118114
DOI: 10.1016/j.lwt.2025.118114
WoS-ID: 001529424400002
Scopus-ID: 2-s2.0-105009693839
URI: https://enauka.gov.rs/handle/123456789/991187
Project: COST (European Cooperation in Science and Technology) [CA20133]
Metadata source: (Preuzeto iz Nasi u WoS)
M-category: 
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