Stabilizers: Indispensable Substances in Dairy Products of High Rheology
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408398.2011.614702
Reference167 articles.
1. High-Pressure-Induced Rheological Changes of Low-Methoxyl Pectin plus Micellar Casein Mixtures
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4. Physical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios
5. Ice Cream
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