Publication | Closed Access
Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer
86
Citations
42
References
2018
Year
BiomanufacturingLow-fat YoghurtFat ReplacerEngineeringBiotechnologyFood MicrostructureRheologyProtein EngineeringFood EngineeringFood ProcessingWhey Protein MicroparticlesFood TechnologyBiomolecular EngineeringHealth Sciences
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