Innovative yoghurts: Novel processing technologies for improving acid milk gel texture

Published 2013 View Full Article

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Title
Innovative yoghurts: Novel processing technologies for improving acid milk gel texture
Authors
Keywords
-
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 33, Issue 1, Pages 5-20
Publisher
Elsevier BV
Online
2013-06-30
DOI
10.1016/j.tifs.2013.06.007

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