Predicting coagulation and syneresis parameters of milk gels when inulin is added as fat substitute using infrared light backscatter
Arango, O., Trujillo, A.J., Castillo, M.Volume:
157
Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2015.02.021
Date:
July, 2015
File:
PDF, 757 KB
english, 2015