Enrichment of yoghurt with oat protein fractions: Structure formation, textural properties and sensory evaluation

标题
Enrichment of yoghurt with oat protein fractions: Structure formation, textural properties and sensory evaluation
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume -, Issue -, Pages -
出版商
Elsevier BV
发表日期
2018-03-09
DOI
10.1016/j.foodhyd.2018.03.019

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