Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer
Research output: Contribution to journal › Journal article › peer-review
Original language | English |
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Journal | International Dairy Journal |
Volume | 81 |
Pages (from-to) | 62-71 |
Number of pages | 10 |
ISSN | 0958-6946 |
DOIs | |
Publication status | Published - 2018 |
ID: 195194714