Assessment of Different Levels of Blackcurrant Juice and Furcellaran on the Quality of Fermented Whey-Based Beverages Using Rheological and Mechanical Vibration Damping Techniques.

Foods · 2024 · PMC11202754 · PMID 38928797

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a decreasing trendno p-value reported

Furthermore, a decreasing trend in the density values of the tested samples was also recorded.

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