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Rheological Properties of Yoghurt Made with Milk Submitted ..:
Vercet, Antonio
;
Oria, Rosa
;
Marquina, Pedro
..
Journal of Agricultural and Food Chemistry. 50 (2002) 21 - p. 6165-6171 , 2002
Link:
https://doi.org/10.1021/jf0204654
RT Journal T1 <Title>Rheological Properties of Yoghurt Made with Milk Submitted to Manothermosonication</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_jf0204654&Exemplar=1&LAN=DE A1 Vercet, Antonio A1 Oria, Rosa A1 Marquina, Pedro A1 Crelier, Simon A1 Lopez-Buesa, Pascual PB American Chemical Society (ACS) YR 2002 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 50 IS 21 SP 6165 OP 6171 LK http://dx.doi.org/https://doi.org/10.1021/jf0204654 DO https://doi.org/10.1021/jf0204654 SF ELIB - SuUB Bremen
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