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Journal: Foods, 2024
Volume: 13
Number: 3021

Article: Rheological Properties and Sensory Profile of Yoghurt Produced with Novel Combination of Probiotic Cultures
Authors: by Nebojša Ilić, Miona Belović, Nurgin Memiši, Mladenka Pestorić, Dubravka Škrobot, Lato Pezo, Rada Jevtić-Mučibabić, Yolanda Sanz and Jerome Brouzes
Link: https://www.mdpi.com/2304-8158/13/19/3021

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