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1 Ergebnisse
1
Effect of the Heat Exchanger Type on Stirred Yogurt Propert..:
Noémie Lussier
;
Audrey Gilbert
;
Daniel St-Gelais
.
https://www.mdpi.com/2624-862X/4/1/8. , 2023
Link:
https://doi.org/10.3390/dairy4010008
RT Journal T1
Effect of the Heat Exchanger Type on Stirred Yogurt Properties Formulated at Different Total Solids and Fat Contents
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:e9ebfb586697494babcb39d671426188&Exemplar=1&LAN=DE A1 Noémie Lussier A1 Audrey Gilbert A1 Daniel St-Gelais A1 Sylvie L. Turgeon PB MDPI AG YR 2023 K1 smoothing process K1 technical scale unit K1 rheology K1 syneresis K1 Dairy processing. Dairy products K1 SF250.5-275 JF https://www.mdpi.com/2624-862X/4/1/8 LK http://dx.doi.org/https://doi.org/10.3390/dairy4010008 DO https://doi.org/10.3390/dairy4010008 SF ELIB - SuUB Bremen
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