An assessment of the techno-functional and sensory properties of yoghurt fortified with a lipid extract from the microalga Pavlova lutheri
- Ruairi C. Robertson
- , Maria Rosa Gracia Mateo
- , Michael N. O'Grady
- , Freddy Guihéneuf
- , Dagmar B. Stengel
- , R. Paul Ross
- , Gerald F. Fitzgerald
- , Joseph P. Kerry
- , Catherine Stanton
- Teagasc - Irish Agriculture and Food Development Authority
- University of Galway
Research output: Contribution to journal › Article › peer-review