Enrichment of yoghurt with oat protein fractions: Structure formation, textural properties and sensory evaluation

Published 2018 View Full Article

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Title
Enrichment of yoghurt with oat protein fractions: Structure formation, textural properties and sensory evaluation
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2018-03-09
DOI
10.1016/j.foodhyd.2018.03.019

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