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Publications by Marta Spruch

Quality Characteristics of Natural Yoghurts Produced With Lactulose Supplementation

Integrative Food, Nutrition and Metabolism

English

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Comparative Analysis of Yoghurts Obtained With Bioactive Compounds

Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering

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Magnesium Supplementation in Swine Finishing Stage: Performance, Carcass Characteristics and Meat Quality

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Hypocholestorolemic Effects of Probiotic Yoghurts

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Microbial Ecology and Effectiveness of Different Starter Cultures in Yoghurts Produced From Whole Cow Milk and Soybeans

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Natural Vitamin B12 and Fucose Supplementation of Green Smoothies With Edible Algae and Related Quality Changes During Their Shelf Life

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