Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception

标题
Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception
作者
关键词
Dairy proteins, Texture, Aroma release, Perception, Yogurt
出版物
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 98, Issue -, Pages 140-149
出版商
Elsevier BV
发表日期
2020-02-14
DOI
10.1016/j.tifs.2020.02.006

向作者/读者发起求助以获取更多资源

Reprint

联系作者

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started