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Fructo-oligosaccharides from Jerusalem artichoke and their effects on rheological and texture properties of yogurt

dc.contributor.authorKavleiskaja, Tatjana
dc.contributor.authorSereikaitė, Jolanta
dc.contributor.authorGlibowski, P.
dc.date.accessioned2023-09-18T19:59:32Z
dc.date.available2023-09-18T19:59:32Z
dc.date.issued2013
dc.identifier.other(BIS)VGT02-000027645
dc.identifier.urihttps://etalpykla.vilniustech.lt/handle/123456789/145641
dc.format.extentp. 636
dc.format.mediumtekstas / txt
dc.language.isoeng
dc.titleFructo-oligosaccharides from Jerusalem artichoke and their effects on rheological and texture properties of yogurt
dc.typeKonferencijos pranešimo santrauka / Conference presentation abstract
dc.type.pubtypeT2 - Konferencijos pranešimo tezės / Conference presentation abstract
dc.contributor.institutionVilniaus Gedimino technikos universitetas
dc.contributor.institutionUniversity of Life Science, Lublin, Poland
dc.contributor.facultyFundamentinių mokslų fakultetas / Faculty of Fundamental Sciences
dc.contributor.departmentChemijos ir bioinžinerijos katedra / Department of Chemistry and Bioengineering
dc.subject.researchfieldT 005 - Chemijos inžinerija / Chemical engineering
dcterms.sourcetitleBook of Abstracts of the EuroFoodChem XVII, May 07-10, 2013, Istanbul, Turkey
dc.publisher.nameHacettepe University
dc.publisher.cityAnkara
dc.identifier.elaba4055788


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