Structure and visco-elastic properties of set yoghurt with altered casein to whey protein ratios
- 23 January 2002
- journal article
- Published by Elsevier BV in International Dairy Journal
- Vol. 12 (4), 383-391
- https://doi.org/10.1016/s0958-6946(02)00033-x
Abstract
No abstract availableKeywords
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