Effects of varying casein and pectin concentrations on the rheology of high-protein cultured milk beverages stored at ambient temperature
| Autor: | Wilbanks, D.J. *, Yazdi, S.R., Lucey, J.A. |
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| Zdroj: | In Journal of Dairy Science January 2022 105(1):72-82 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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