Differences in the microstructure and rheological properties of low-fat yoghurts from goat, sheep and cow milk

Published 2018 View Full Article

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Title
Differences in the microstructure and rheological properties of low-fat yoghurts from goat, sheep and cow milk
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 108, Issue -, Pages 423-429
Publisher
Elsevier BV
Online
2018-03-19
DOI
10.1016/j.foodres.2018.03.040

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