Properties of low-fat stirred yoghurts made from...

Innovative Food Science & Emerging Technologies 2010 Vol. 11; Iss. 1

Properties of low-fat stirred yoghurts made from high-pressure-processed skim milk

Punsandani Udabage, Mary Ann Augustin, Cornelis Versteeg, Amirtha Puvanenthiran, Jin Ah Yoo, Narissara Allen, Ian McKinnon, Mary Smiddy, Alan L. Kelly
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Volume:
11
Year:
2010
Language:
english
DOI:
10.1016/j.ifset.2009.08.001
File:
PDF, 1.20 MB
english, 2010
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