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Microstructural and dynamic oscillatory aspects of yogurt a..:
Hussain, Majid
;
Bakalis, Serafim
;
Gouseti, Ourania
...
International Journal of Food Science & Technology. 52 (2017) 10 - p. 2210-2216 , 2017
Link:
https://doi.org/10.1111/ijfs.13500
RT Journal T1 <Title>Microstructural and dynamic oscillatory aspects of yogurt as influenced by hydrolysed guar gum</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.13500&Exemplar=1&LAN=DE A1 Hussain, Majid A1 Bakalis, Serafim A1 Gouseti, Ourania A1 Akhtar, Saeed A1 Hameed, Aneela A1 Ismail, Amir PB Wiley YR 2017 SN 0950-5423 JF International Journal of Food Science & Technology VO 52 IS 10 SP 2210 OP 2216 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.13500 DO https://doi.org/10.1111/ijfs.13500 SF ELIB - SuUB Bremen
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