Rheological characterisation of thickened milk components (protein, lactose and minerals)

Published 2015 View Full Article

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Title
Rheological characterisation of thickened milk components (protein, lactose and minerals)
Authors
Keywords
Dysphagia, Thickened milk, Rheology, Milk components
Journal
JOURNAL OF FOOD ENGINEERING
Volume 166, Issue -, Pages 263-267
Publisher
Elsevier BV
Online
2015-06-12
DOI
10.1016/j.jfoodeng.2015.06.016

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