Research Article
Functional Yogurt Fortified with Phenolic Compounds Extracted from Strawberry Press Residues and Fermented with Probiotic Lactic Acid Bacteria
Department of Milk and Dairy Products Technology, Faculty of Technology, University of Food Technologies, Plovdiv, Bulgaria
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M.R. Dimitrova
Department of Milk and Dairy Products Technology, Faculty of Technology, University of Food Technologies, Plovdiv, Bulgaria