Changes in the viscosity, textural properties, and water...

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Changes in the viscosity, textural properties, and water status in yogurt gel upon supplementation with green and Pu-erh tea

Najgebauer-Lejko, Dorota, Witek, Magdalena, Żmudziński, Daniel, Ptaszek, Anna
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Journal:
Journal of Dairy Science
DOI:
10.3168/jds.2020-19032
Date:
October, 2020
File:
PDF, 862 KB
2020
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