Fortification of milk-based yogurt with protein hydrolysates from brewers' spent grain: Evaluation on microstructural properties, lactic acid bacteria profile, lactic acid forming...

por Naibaho, Joncer, Jonuzi, Emir, Butula, Nika, Korzeniowska, Małgorzata, Föste, Maike, Sinamo, Karina Nola, Chodaczek, Grzegorz, Yang, Baoru
Publicado 2022