Differences in the yoghurt gel microstructure and...

Food Research International 2018 / 10 Vol. 112

Differences in the yoghurt gel microstructure and physicochemical properties of bovine milk containing A 1 A 1 and A 2 A 2 β-casein phenotypes

Nguyen, Hanh T.H., Schwendel, Heike, Harland, Duane, Day, Li
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Volume:
112
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2018.06.043
Date:
October, 2018
File:
PDF, 1.95 MB
english, 2018
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