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Journal: Appl. Sci., 2022
Volume: 12
Number: 10281
10281
Article: Natural Gum from Flaxseed By-Product as a Potential Stabilizing and Thickening Agent for Acid Whey Fermented Beverages
Authors: by Łukasz Łopusiewicz, Izabela Dmytrów, Anna Mituniewicz-Małek, Paweł Kwiatkowski, Edward Kowalczyk, Monika Sienkiewicz and Emilia Drozłowska
Link: https://www.mdpi.com/2076-3417/12/20/10281

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