MICROSTRUCTURAL AND RHEOLOGICAL PROPERTIES OF LOW-FAT STIRRED YOGHURTS MADE WITH SKIM MILK AND MULTIPLE EMULSIONS

Published 2009 View Full Article

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Title
MICROSTRUCTURAL AND RHEOLOGICAL PROPERTIES OF LOW-FAT STIRRED YOGHURTS MADE WITH SKIM MILK AND MULTIPLE EMULSIONS
Authors
Keywords
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Journal
JOURNAL OF TEXTURE STUDIES
Volume 40, Issue 6, Pages 657-675
Publisher
Wiley
Online
2009-12-02
DOI
10.1111/j.1745-4603.2009.00204.x
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