Work

Effect of a low temperature step during fermentation on the physico-chemical properties of fat-free yogurt

Year: 2013

Type: article

Source: International Dairy Journal

DOI: 10.1016/j.idairyj.2013.12.003

Authors: R. Trejo, M. Corzo-Martínez, S. Wilkinson, K. Higginbotham, F.M. Harte

Institution: University of Tennessee at Knoxville

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Institute of Agriculture, University of Tennessee

OpenAlex ID: W1998106975

FWCI: 1.988

Cites: 36

Cited by: 18

Related to: 10