Investigation of changes in rheological properties during processing of fermented cereal beverages
Crossref DOI link: https://doi.org/10.1007/s13197-019-03865-9
Published Online: 2019-06-11
Published Print: 2019-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Iskakova, Janyl http://orcid.org/0000-0002-1614-3984
Smanalieva, Jamila
Methner, Frank-Juergen
Text and Data Mining valid from 2019-06-11
Version of Record valid from 2019-06-11
Article History
Accepted: 30 May 2019
First Online: 11 June 2019