Effect of microfluidization of heat-treated milk on rheology and sensory properties of reduced fat yoghurt

Published 2011 View Full Article

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Title
Effect of microfluidization of heat-treated milk on rheology and sensory properties of reduced fat yoghurt
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 25, Issue 6, Pages 1470-1476
Publisher
Elsevier BV
Online
2011-02-26
DOI
10.1016/j.foodhyd.2011.02.012

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