[Other] https://link.springer.com/article/10.1007/s10068-026-02297-4

wwwamrcom Post time 1 hour(s) ago | Show all posts |Read mode
This post will be closed automatically in 2026-09-18 20:58
Reward10points

https://doi.org/10.1007/s10068-026-02297-4


Enhancing the technological quality and α-tocopherol bioaccessibility of non-fat goat yogurt fortified with wheat germ oil microparticles stabilized by octenyl succinic anhydride-modified starch and wheat gluten protein hydrolysate | Food Science and Biotechnology | Springer Nature Link

Enhancing the technological quality and α-tocopherol bioaccessibility of non-fat goat yogurt fortified with wheat germ oil microparticles stabilized by octenyl succinic anhydride-modified starch and wheat gluten protein hydrolysate
Reply

Use magic Donate Report

All Reply0 Show all posts

Reply

You have to log in before you can reply Login | Register

Points Rules

Return to the list