Please use this identifier to cite or link to this item:
https://biore.bio.bg.ac.rs/handle/123456789/4277| Title: | Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria |
| Authors: | Jovanović, Marina Zlatanović, Snežana Micić, Darko Bacić, Dragan Mitić-Ćulafić, Dragana Đuriš, Mihal Gorjanović, Stanislava |
| Keywords: | vegetable pomace;dairy beverage;fluidized bed;heat-sensitive compounds;functional food;palatability;by-products;Canis familiaris;DIY formula;sustainability |
| Issue Date: | 2021 |
| Rank: | M21 |
| Journal: | Foods |
| URI: | https://biore.bio.bg.ac.rs/handle/123456789/4277 |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods10081696 |
| Appears in Collections: | Journal Article |
Show full item record
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.