Improved creaminess of low-fat yoghurt: The impact of amylomaltase-treated starch domains
| Autor: | Alting, Arno C., Fred van de Velde, Kanning, Marja W., Burgering, Maurits, Mulleners, Leo, Sein, Arjen, Buwalda, Piet |
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| Zdroj: | In Food Hydrocolloids 2009 23(3):980-987 |
| Databáze: | ScienceDirect |
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