Work

Structure and rheological properties of yoghurt gels and stirred yoghurts

Year: 1998

Type: other

Source: University of Twente Research Information

Author: M.E. van Marle

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2801417290

Cites:

Cited by: 33

Related to: 10