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Volumn 71, Issue , 2018, Pages 167-174

Effect on nutritional, sensory, textural and microbiological properties of low-fat yoghurt supplemented with Jerusalem artichoke powder

Author keywords

Fat replacer; Jerusalem artichoke powder; Low fat yoghurt; Nutrition; Prebiotics; Texture

Indexed keywords


EID: 85044295746     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/1471-0307.12404     Document Type: Article
Times cited : (24)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.