Effect of fat, protein and shear on graininess, viscosity and syneresis in low-fat stirred yoghurt
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Milchwissenschaft |
| Volume | 62 |
| Issue number | 1 |
| Pages (from-to) | 54-58 |
| Number of pages | 5 |
| ISSN | 0026-3788 |
| Publication status | Published - 2007 |
ID: 8080717