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Effect of milk fat replacement by polyunsaturated fatty acids on the microbiological, rheological and sensorial properties of fermented milks
Ana B Martín-Diana, Carolina Janer, Carmen Peláez, Teresa RequenaVolume:
84
Year:
2004
Language:
english
Pages:
7
DOI:
10.1002/jsfa.1844
File:
PDF, 225 KB
english, 2004