Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Microbiological, and Sensory Characteristics
- Theresa Boeck
- , Lilit Ispiryan
- , Andrea Hoehnel
- , Aylin W. Sahin
- , Aidan Coffey
- , Emanuele Zannini
- , Elke K. Arendt
Research output: Contribution to journal › Article › peer-review