Influence of fortification with caseinate and whey protein concentrate on textural and sensory properties of set-type yoghurt

Bildiriler > Özet Bildiri · 2011

Yazarlar: Gülfem ÜNAL, A. SIBEL AKALIN

7th NIZO Dairy Conference, Flavour and Texture: Innovations in Dairy, Hollanda, Uluslararası, Sözlü Sunum, Özet Bildiri, 2011-, ss 17-17

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