Modeling of rheological characteristics of the fermented dairy products obtained by novel and traditional starter cultures
Crossref DOI link: https://doi.org/10.1007/s13197-018-3135-9
Published Online: 2018-03-27
Published Print: 2018-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Vukić, Dajana V. http://orcid.org/0000-0002-9768-1900
Vukić, Vladimir R.
Milanović, Spasenija D.
Ilicić, Mirela D.
Kanurić, Katarina G.
Text and Data Mining valid from 2018-03-27
Article History
Revised: 6 March 2018
Accepted: 18 March 2018
First Online: 27 March 2018