N. Sabbag

Instituto de Tecnología de Alimentos (UNL), Facultad de Ingeniería Química (UNL), Santiago del Estero 2829, 3000 Santa Fe, Argentina

Papers (1)

• 2016
  Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive.10.1016/j.foodres.2016.10.045