Syneresis, Texture and Microbiological Quality of Yoghurt After the Addition of Blackberry (Rubus fruticosus)
By: Miroslav Kročko, Adam Hanuska and Viera Ducková
Authors
Miroslav Kročko
Institute of Food Science, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
Adam Hanuska
Institute of Food Science, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
Viera Ducková
Institute of Food Science, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
Language: English
Page range: 47 - 54
Submitted on: Jun 24, 2026
Accepted on: Jul 20, 2026
Published on: Sep 30, 2026
Published by: The University of Veterinary Medicine and Pharmacy in Košice
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
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© 2026 Miroslav Kročko, Adam Hanuska, Viera Ducková, published by The University of Veterinary Medicine and Pharmacy in Košice
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.