Whey protein–pectin complexes as new texturising elements in fat-reduced yoghurt systems

Published 2014 View Full Article

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Title
Whey protein–pectin complexes as new texturising elements in fat-reduced yoghurt systems
Authors
Keywords
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Journal
INTERNATIONAL DAIRY JOURNAL
Volume 36, Issue 2, Pages 118-127
Publisher
Elsevier BV
Online
2014-02-12
DOI
10.1016/j.idairyj.2014.01.018

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