Soymilk treated by ultra high-pressure homogenization: Acid coagulation properties and characteristics of a soy-yogurt product

Published 2008 View Full Article

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Title
Soymilk treated by ultra high-pressure homogenization: Acid coagulation properties and characteristics of a soy-yogurt product
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 23, Issue 2, Pages 490-496
Publisher
Elsevier BV
Online
2008-03-26
DOI
10.1016/j.foodhyd.2008.03.010

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