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

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Authors (3)

Donya Moradi
Parisa Ziarati
Barbara Sawicka Prof. dr hab.

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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

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