Creaminess in relation to consistency and particle size in stirred fat-free yogurt - Concepedia

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Creaminess in relation to consistency and particle size in stirred fat-free yogurt

122

Citations

18

References

2007

Year

Philippe Cayot, Flore Schenker, Guillaume Houzé, Claire Sulmont‐Rossé, Bernard Colas

International Dairy Journal

Food ColloidFood EngineeringFood ProcessingFood TextureParticle SizeStirred Fat-free YogurtFood TechnologyHealth Sciences

References

	Year	Citations

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