Berry pulp incorporation into probiotic yoghurt: Microbiological, textural and sensory properties, and antioxidant activity

Articles > Article · 2026

Authors: Gülfem ÜNAL

MLJEKARSTVO, Journal Indexed in SCI Expanded, International, 2026, vol 76, pp 22-36

DOI: 10.15567/mljekarstvo.2026.0103

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