Document is current

Any future updates will be listed below

Production of sucrose-free and probiotic chocolate pudding using xylitol in combination with Lacticaseibacillus rhamnosus GG and Saccharomyces boulardii

Crossref DOI link: https://doi.org/10.1007/s11694-024-03003-w

Published Online: 2024-11-26

Published Print: 2025-01

Update policy: https://doi.org/10.1007/springer_crossmark_policy

About CrossMark