Sensory and textural properties of fermented milk with viability of Lactobacillus rhamnosus and Bifidobacterium animalis ssp. lactis Bb-12 and increased calcium concentration
Author:
Affiliation:
1. Department of Dairy Technology, University of Rzeszow, Rzeszow, Poland
2. Department of Food and Agriculture Production Engineering, University of Rzeszow, Rzeszow, Poland
Funder
Ministry of Science and Higher Education
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2020.1748050
Reference65 articles.
1. The EATWELL project: Recommendations for healthy eating policy interventions across Europe
2. https://ec.europa.eu/programmes/horizon2020/en
3. Market of functional food – legal regulations and development perspectives
4. Outcomes of Healthy Eating Ad Campaigns: A Systematic Review
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