Work

Influence of dry matter fortification on flow properties of yogurt. I: Evaluation of flow curves

Year: 1993

Type: article

Source: Milk science international/Milchwissenschaft

Authors: Harald Rohm, Wolfgang Schmid

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $327

OpenAlex ID: W2501430994

FWCI: 0.597

Cites:

Cited by: 41

Related to: 10