Author:
Ciron C.I.E.,Gee V.L.,Kelly A.L.,Auty M.A.E.
Subject
Applied Microbiology and Biotechnology,Food Science
Reference41 articles.
1. Physicochemical and rheological properties of milk-fat globules with modified membranes;Aguilera;Milchwissenschaft – Milk Science International,1988
2. Standardization of manufacture of high-fat yogurt with natural fruit pulp;Balasubramanyam;Journal of Food Science and Technology – Mysore,1991
3. Altering the fat content affects flavor release in a model yogurt system;Brauss;Journal of Agricultural and Food Chemistry,1999
4. Creaminess in relation to consistency and particle size in stirred fat-free yogurt;Cayot;International Dairy Journal,2008
5. Rheological properties of acid milk gels as affected by the nature of the fat globule surface material and heat treatment of milk;Cho;International Dairy Journal,1999
Cited by
139 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献