Properties of set-style skim milk yoghurt as affected by an enzymatic or Maillard reaction induced milk protein oligomerisation

✍ Scribed by Beate Hiller; Peter Christian Lorenzen

• Book ID: 116726918
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 191 KB
• Volume: 44
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2010.12.012