Natural Gum from Flaxseed By-Product as a Potential Stabilizing and Thickening Agent for Acid Whey Fermented Beverages - Publication - Bridge of Knowledge

Natural Gum from Flaxseed By-Product as a Potential Stabilizing and Thickening Agent for Acid Whey Fermented Beverages

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Authors (7)

Łukasz Łopusiewicz
Izabela Dmytrów
Anna Mituniewicz-Małek
Paweł Kwiatkowski dr hab. inż.
Edward Kowalczyk
Monika Sienkiewicz
Emilia Drozłowska

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Details

Category:: Magazine publication
Type:: Magazine publication
Published in:: Applied Sciences-Basel no. 12, edition 20,
ISSN: 2076-3417
ISSN:: 2076-3417
Publication year:: 2022
DOI:: Digital Object Identifier (open in new tab) 10.3390/app122010281
Verified by:: No verification

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