The rheological properties of yoghurt with the addition of lyophilized polymerized whey protein

Milchwissenschaft

Volumn 64, Issue 1, 2009, Pages 60-64

  Gustaw, W ^a   Szwajgier, D ^a   Mleko, S ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 58949101971     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (15)

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