Microstructural and dynamic oscillatory aspects of yogurt...

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International Journal of Food Science & Technology 2017 / 06

Microstructural and dynamic oscillatory aspects of yogurt as influenced by hydrolysed guar gum

Hussain, Majid, Bakalis, Serafim, Gouseti, Ourania, Akhtar, Saeed, Hameed, Aneela, Ismail, Amir
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Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.13500
Date:
June, 2017
File:
PDF, 890 KB
english, 2017
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