Short communication: Short-time freezing does not alter the sensory properties or the physical stability of ultra-high-temperature hydrolyzed-lactose milk
| Autor: | Bottiroli, R., Zhang, C., Aprea, E. *, Fogliano, V., Hettinga, K., Gasperi, F. |
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| Zdroj: | In Journal of Dairy Science October 2020 103(10):8822-8828 |
| Databáze: | ScienceDirect |
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