Crossmark

Eliciting the Sensory Modalities of Fat Reformulated Yoghurt Ice Cream Using Oligosaccharides

Crossref DOI link: https://doi.org/10.1007/s11947-018-2064-y

Published Online: 2018-01-27

Published Print: 2018-04

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

Authors

Kanta, Anna

Soukoulis, Christos

Tzia, Constantina
License Information

Text and Data Mining valid from 2018-01-27
More Information

Article History

Received: 2 August 2017

Accepted: 17 January 2018

First Online: 27 January 2018

Compliance with Ethical Standards

:

: The authors declare that they have no conflicts of interest.