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Foods2026, 15(1), 16;https://doi.org/10.3390/foods15010016 
(registering DOI)
Journal: FoodsVolume: 15Number: 16
Article: Physicochemical, Rheological, and Sensory Properties of Organic Goat’s and Cow’s Fermented Whey Beverages with Kamchatka Berry, Blackcurrant, and Apple Juices Produced at a Laboratory and Technical Scale
  • Authors:
  • Jagoda O. Szafrańska1,
  • Robert Waraczewski1 and
  • Maciej Bartoń1
  • et al.
Link: https://www.mdpi.com/2304-8158/15/1/16

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