Smoothing temperature and ratio of casein to whey protein: Two tools to improve nonfat stirred yogurt properties
| Autor: | Gilbert, A., Rioux, L.-E., St-Gelais, D., Turgeon, S.L. * |
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| Zdroj: | In Journal of Dairy Science October 2021 104(10):10485-10499 |
| Databáze: | ScienceDirect |
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