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Comparison of the Effects of the Alcalase-Hydrolysates of Caseinate, and of Fish and Bovine Gelatins on the Acidification and Textural Features of Set-Style Skimmed Yogurt-Type Products
Ma, Yan-Shi, Zhao, Hui-Juan, Zhao, Xin-HuaiVolume:
8
Language:
english
Journal:
Foods
DOI:
10.3390/foods8100501
Date:
October, 2019
File:
PDF, 687 KB
english, 2019