2 results
The rebodying of stirred yoghurt: interactions between proteins
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- Journal:
- Journal of Dairy Research / Volume 75 / Issue 4 / November 2008
- Published online by Cambridge University Press:
- 14 July 2008, pp. 450-456
- Print publication:
- November 2008
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- Article
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Improvement of rheological properties of firm acid gels by skim milk heating is conserved after stirring
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- Journal:
- Journal of Dairy Research / Volume 70 / Issue 4 / November 2003
- Published online by Cambridge University Press:
- 16 October 2003, pp. 423-431
- Print publication:
- November 2003
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- Article
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