Article Versions Notes

Skrzypczak K, Gustaw W, Fornal E, Kononiuk A, Michalak-Majewska M, Radzki W, Waśko A. Functional and Technological Potential of Whey Protein Isolate in Production of Milk Beverages Fermented by New Strains of Lactobacillus helveticus. Applied Sciences. 2020; 10(20):7089. https://doi.org/10.3390/app10207089

Skrzypczak, Katarzyna, Waldemar Gustaw, Emilia Fornal, Anna Kononiuk, Monika Michalak-Majewska, Wojciech Radzki, and Adam Waśko. 2020. "Functional and Technological Potential of Whey Protein Isolate in Production of Milk Beverages Fermented by New Strains of Lactobacillus helveticus" Applied Sciences 10, no. 20: 7089. https://doi.org/10.3390/app10207089

Skrzypczak, K., Gustaw, W., Fornal, E., Kononiuk, A., Michalak-Majewska, M., Radzki, W., & Waśko, A. (2020). Functional and Technological Potential of Whey Protein Isolate in Production of Milk Beverages Fermented by New Strains of Lactobacillus helveticus. Applied Sciences, 10(20), 7089. https://doi.org/10.3390/app10207089