Physicochemical and rheological properties of lentil milk/inulin blend—A feta cheese analogue - Publication - Bridge of Knowledge

Physicochemical and rheological properties of lentil milk/inulin blend—A feta cheese analogue

Abstract

Citations

3

CrossRef
0

Web of Science
2

Scopus

Authors (3)

Donya Moradi
Parisa Ziarati
Barbara Sawicka Prof. dr hab.

Cite as

Full text

full text is not available in portal

full content of the article see on external site open in new tab

Details

Category:: Magazine publication
Type:: Magazine publication
Published in:: Legume Science no. 3, edition 4,
ISSN: 2639-6181
ISSN:: 2639-6181
Publication year:: 2021
DOI:: Digital Object Identifier (open in new tab) 10.1002/leg3.80
Verified by:: No verification

seen 12 times