Assessment of qualitative parameters in fermented plant-based dairy alternatives: a comparative study

Journal of Food and Nutrition Research · Published 2026-06-01 · DOI 10.64122/qqfs9293

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Authors (5)

Biljana Trajkovska, Blanka Tobolková, Kristína Kukurová, Janka Kubincová, Božena Skláršová

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Publication details

Year

2026

Citation

Trajkovska, B., Tobolková, B., Kukurová, K., et al. (2026). Assessment of qualitative parameters in fermented plant-based dairy alternatives: a comparative study. Journal of Food and Nutrition Research. https://doi.org/10.64122/qqfs9293

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