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Journal: Foods, 2024
Volume: 13
Number: 1855
1855
Article: Assessment of Different Levels of Blackcurrant Juice and Furcellaran on the Quality of Fermented Whey-Based Beverages Using Rheological and Mechanical Vibration Damping Techniques
Authors: by Anita Rejdlová, Martin Vašina, Eva Lorencová, Lumír Hružík and Richardos Nikolaos Salek
Link: https://www.mdpi.com/2304-8158/13/12/1855

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