Effect of microparticulated whey protein addition on the rheological and sensory characteristics of low-fat yoghurt

Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning

OriginalsprogEngelsk
TitelIDF symposium on science and technology of fermented milk : Tromsø, 2010
Antal sider3
Publikationsdato2010
Sider44-46
StatusUdgivet - 2010
BegivenhedIDF Symposium on Science and Technology of Fermented Milk - Opening Session - Tromsø, Norge
Varighed: 7 jun. 2010 → 9 jun. 2010

Konference

KonferenceIDF Symposium on Science and Technology of Fermented Milk - Opening Session
LandNorge
ByTromsø
Periode07/06/2010 → 09/06/2010

Bibliografisk note

Sider: 44-46

ID: 33531510