Impact of the droplet size of canola oil-in-water emulsions on the rheology and sensory acceptability of reduced-milk fat stirred yogurt
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Title
Impact of the droplet size of canola oil-in-water emulsions on the rheology and sensory acceptability of reduced-milk fat stirred yogurt
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 59, Issue 12, Pages 4853-4862
Publisher
Springer Science and Business Media LLC
Online
2022-09-02
DOI
10.1007/s13197-022-05573-3
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