Improved creaminess of low-fat yoghurt: The impact of amylomaltase-treated starch domains
- 23 July 2008
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 23 (3), 980-987
- https://doi.org/10.1016/j.foodhyd.2008.07.011
Abstract
No abstract availableKeywords
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