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Effects of casein-to-whey protein ratio, fat and protein content on sensory properties of stirred yoghurt

✍ Scribed by Maja Tomaschunas; Jörg Hinrichs; Ehrhard Köhn; Mechthild Busch-Stockfisch

Book ID: 116540773
Publisher: Elsevier Science
Year: 2012
Tongue: English
Weight: 166 KB
Volume: 26
Category: Article
ISSN: 0958-6946
DOI: 10.1016/j.idairyj.2012.04.005

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