SCOPUS 정보 검색 플랫폼

RSC Advances

Volumn 6, Issue 17, 2016, Pages 13934-13941

Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill

(6) Zarić, Danica B a Bulatović, Maja Lj b Rakin, Marica B b Krunić, Tanja Ž b Lončarević, Ivana S c Pajin, Biljana S c

a Research and Development (Serbia)

b UNIVERSITY OF BELGRADE (Serbia)

c UNIVERSITY OF NOVI SAD (Serbia)

Author keywords

[No Author keywords available]

Indexed keywords

BACILLI; PARTICLE SIZE; PARTICLE SIZE ANALYSIS;

BIFIDOBACTERIUM LACTIS; INDUSTRIAL CONDITIONS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS RHAMNOSUS; MANUFACTURING PROCESS; PREPARATION TEMPERATURES; SENSORY PROPERTIES; VOLUME-WEIGHTED MEANS;

SENSORY PERCEPTION;

EID: 84957606706 PISSN: None EISSN: 20462069 Source Type: Journal
DOI: 10.1039/c5ra21363k Document Type: Article

Times cited : (28)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.