Soymilk treated by ultra high-pressure homogenization: Acid coagulation properties and characteristics of a soy-yogurt product

✍ Scribed by N.S. Cruz; M. Capellas; D.P. Jaramillo; A.J. Trujillo; B. Guamis; V. Ferragut

• Book ID: 113627620
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 854 KB
• Volume: 23
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2008.03.010