The quality of set-style yoghurt responsible to partial...

The quality of set-style yoghurt responsible to partial lactose hydrolysis followed by protein cross-linking of the skimmed milk

Han, Yan-Ping, Fu, Miao, Zhao, Xin-Huai
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
68
Language:
english
Journal:
International Journal of Dairy Technology
DOI:
10.1111/1471-0307.12195
Date:
August, 2015
File:
PDF, 545 KB
english, 2015
Conversion to is in progress
Conversion to is failed