Article Versions Notes

Jovanović M, Zlatanović S, Micić D, Bacić D, Mitić-Ćulafić D, Đuriš M, Gorjanović S. Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria. Foods. 2021; 10(8):1696. https://doi.org/10.3390/foods10081696

Jovanović, Marina, Snežana Zlatanović, Darko Micić, Dragan Bacić, Dragana Mitić-Ćulafić, Mihal Đuriš, and Stanislava Gorjanović. 2021. "Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria" Foods 10, no. 8: 1696. https://doi.org/10.3390/foods10081696

Jovanović, M., Zlatanović, S., Micić, D., Bacić, D., Mitić-Ćulafić, D., Đuriš, M., & Gorjanović, S. (2021). Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria. Foods, 10(8), 1696. https://doi.org/10.3390/foods10081696