Influence of skimmed milk concentrate replacement by dry dairy products in a low-fat set-type yoghurt model system. Use of caseinates, co-precipitate and blended dairy powders

• Autores: M. Guzman-Gonzalez
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 80, Nº 4, 2000, págs. 433-438
• Idioma: inglés
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