Aljewicz, M.; Bielecka, M.M.; Dąbrowska, A.; Majcher, M.A.; Popławski, Ł.
Scleroglucan as Structure Forming Agent of Low-Fat Yogurt: Effects on Functional Properties, Bacterial Activity and Sensory Profile. Molecules 2025, 30, 4581.
https://doi.org/10.3390/molecules30234581
AMA Style
Aljewicz M, Bielecka MM, Dąbrowska A, Majcher MA, Popławski Ł.
Scleroglucan as Structure Forming Agent of Low-Fat Yogurt: Effects on Functional Properties, Bacterial Activity and Sensory Profile. Molecules. 2025; 30(23):4581.
https://doi.org/10.3390/molecules30234581
Chicago/Turabian Style
Aljewicz, Marek, Marika Magdalena Bielecka, Aneta Dąbrowska, Małgorzata Anna Majcher, and Łukasz Popławski.
2025. "Scleroglucan as Structure Forming Agent of Low-Fat Yogurt: Effects on Functional Properties, Bacterial Activity and Sensory Profile" Molecules 30, no. 23: 4581.
https://doi.org/10.3390/molecules30234581
APA Style
Aljewicz, M., Bielecka, M. M., Dąbrowska, A., Majcher, M. A., & Popławski, Ł.
(2025). Scleroglucan as Structure Forming Agent of Low-Fat Yogurt: Effects on Functional Properties, Bacterial Activity and Sensory Profile. Molecules, 30(23), 4581.
https://doi.org/10.3390/molecules30234581