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Volumn 46, Issue , 2015, Pages 78-87

Homogenisation improves the microstructure, syneresis and rheological properties of buffalo yoghurt

Author keywords

[No Author keywords available]

Indexed keywords

ELASTIC MODULI; PROTEINS;

EID: 84927673599     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2014.08.003     Document Type: Article
Times cited : (54)

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