Effect of fat, protein and shear on graininess, viscosity and syneresis in low-fat stirred yoghurt

Milchwissenschaft

Volumn 62, Issue 1, 2007, Pages 54-58

  Rasmussen, M A ^a   Janhoj Th ^a   Ipsen, R ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

61 Yoghurt (composition and physical properties)

Indexed keywords

EID: 33846488960     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (20)

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