Effect of composition and storage time on some physico-chemical and rheological properties of probiotic soy-cheese spread
Crossref DOI link: https://doi.org/10.1007/s13197-018-3078-1
Published Online: 2018-02-19
Published Print: 2018-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Giri, Saroj Kumar
Tripathi, Manoj Kumar
Kotwaliwale, Nachiket
Text and Data Mining valid from 2018-02-19
Article History
Revised: 29 January 2018
Accepted: 12 February 2018
First Online: 19 February 2018