✦ LIBER ✦

MICROSTRUCTURAL AND RHEOLOGICAL PROPERTIES OF LOW-FAT STIRRED YOGHURTS MADE WITH SKIM MILK AND MULTIPLE EMULSIONS

✍ Scribed by C. LOBATO-CALLEROS; M.T. RECILLAS-MOTA; T. ESPINOSA-SOLARES; J. ALVAREZ-RAMIREZ; E.J. VERNON-CARTER

No coin nor oath required. For personal study only.

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