Rheological Properties and Texture of Yoghurts When...

International Journal of Food Properties 2006 / 04 Vol. 9; Iss. 1

Rheological Properties and Texture of Yoghurts When Oat-Maltodextrin is Used as a Fat Substitute

Domagała, Jacek, Sady, Marek, Grega, Tadeusz, Bonczar, Genowefa
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Volume:
9
Language:
english
Journal:
International Journal of Food Properties
DOI:
10.1080/10942910600588776
Date:
April, 2006
File:
PDF, 90 KB
english, 2006
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