The impact of fermentation with exopolysaccharide producing lactic acid bacteria on rheological, chemical and sensory properties of pureed carrots (Daucus carota L.)
| Image |  |
|---|---|
| Description | scientific article published on 23 April 2015 |
| Author/s | |
| Publication date | April 23, 2015 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |