Article Versions Notes

Ilić N, Belović M, Memiši N, Pestorić M, Škrobot D, Pezo L, Jevtić-Mučibabić R, Sanz Y, Brouzes J. Rheological Properties and Sensory Profile of Yoghurt Produced with Novel Combination of Probiotic Cultures. Foods. 2024; 13(19):3021. https://doi.org/10.3390/foods13193021

Ilić, Nebojša, Miona Belović, Nurgin Memiši, Mladenka Pestorić, Dubravka Škrobot, Lato Pezo, Rada Jevtić-Mučibabić, Yolanda Sanz, and Jerome Brouzes. 2024. "Rheological Properties and Sensory Profile of Yoghurt Produced with Novel Combination of Probiotic Cultures" Foods 13, no. 19: 3021. https://doi.org/10.3390/foods13193021

Ilić, N., Belović, M., Memiši, N., Pestorić, M., Škrobot, D., Pezo, L., Jevtić-Mučibabić, R., Sanz, Y., & Brouzes, J. (2024). Rheological Properties and Sensory Profile of Yoghurt Produced with Novel Combination of Probiotic Cultures. Foods, 13(19), 3021. https://doi.org/10.3390/foods13193021