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Effects of Olive Pomace Powder Incorporation on Physicochemical, Textural, and Rheological Properties of Sheep Milk Yogurt — Europe PMC PMID:40941234

Source: Europe PMC (en)
Original: https://europepmc.org/article/MED/40941234
DOI: 10.3390/foods14173118
License (as archived): solo-consultazione
Archived: 2026-11-10T02:29:27.729Z
SHA-256 of the archived text: d542cc0fd4e74a013c1c411db74a3f7a48f3bcb4179ec63e6dc5f23d9b7a73f3
Stable URL of this page: https://metraipolis.com/documento/dc_cfa9a76b59bf

How to cite

Effects of Olive Pomace Powder Incorporation on Physicochemical, Textural, and Rheological Properties of Sheep Milk Yogurt — Europe PMC PMID:40941234 — Europe PMC (en), https://europepmc.org/article/MED/40941234 (solo-consultazione); archived copy: https://metraipolis.com/documento/dc_cfa9a76b59bf (Metraipolis archive dc_cfa9a76b59bf, sha256 d542cc0fd4e74a013c1c411db74a3f7a48f3bcb4179ec63e6dc5f23d9b7a73f3)

BibTeX

@misc{dccfa9a76b59bf,
  title = {Effects of Olive Pomace Powder Incorporation on Physicochemical, Textural, and Rheological Properties of Sheep Milk Yogurt — Europe PMC PMID:40941234},
  howpublished = {Europe PMC (en)},
  url = {https://europepmc.org/article/MED/40941234},
  note = {License solo-consultazione; archived copy https://metraipolis.com/documento/dc_cfa9a76b59bf; sha256 d542cc0fd4e74a013c1c411db74a3f7a48f3bcb4179ec63e6dc5f23d9b7a73f3},
  year = {2026}
}

Archived text

The text is not reproduced here: the archive holds it as solo-consultazione (consultation only, no republication). Read it at the original source: https://europepmc.org/article/MED/40941234. Agents can read the archived copy with the MCP tool read_document.