The Influence of Fat Substitutes Based on Protein and Titanium Dioxide on the Sensory Properties of Lowfat Milks
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference9 articles.
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4. Sensory discrimination of fat and solids-not-fat in milk;Pangborn;J. Dairy Sci.,1964
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