Physicochemical, texture properties, and microstructure of yogurt using polymerized whey protein directly prepared from cheese whey as a thickening agent (Englisch)
- Neue Suche nach: Fang, Tianqi
- Neue Suche nach: Guo, Mingruo
- Neue Suche nach: Fang, Tianqi
- Neue Suche nach: Guo, Mingruo
In:
Journal of Dairy Science
;
102
, 9
;
7884-7894
;
2019
-
ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
-
Titel:Physicochemical, texture properties, and microstructure of yogurt using polymerized whey protein directly prepared from cheese whey as a thickening agent
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Beteiligte:Fang, Tianqi ( Autor:in ) / Guo, Mingruo ( Autor:in )
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Erschienen in:Journal of Dairy Science ; 102, 9 ; 7884-7894
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Verlag:
- Neue Suche nach: American Dairy Science Association
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Erscheinungsdatum:27.04.2019
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Format / Umfang:11 pages
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ISSN:
-
DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis – Band 102, Ausgabe 9
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INTERPRETIVE SUMMARIES, SEPTEMBER 2019| 2019