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

Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

Original languageEnglish
Title of host publicationIDF symposium on science and technology of fermented milk : Tromsø, 2010
Number of pages3
Publication date2010
Pages44-46
Publication statusPublished - 2010
EventIDF Symposium on Science and Technology of Fermented Milk - Opening Session - Tromsø, Norway
Duration: 7 Jun 20109 Jun 2010

Conference

ConferenceIDF Symposium on Science and Technology of Fermented Milk - Opening Session
LandNorway
ByTromsø
Periode07/06/201009/06/2010

ID: 33531510