[Effect of denaturation of beta-lactoglobulin on texture properties of set-style nonfat yoghurt. 2. Firmness and flow properties]. [English]
1988
Dannenberg F. | Kessler H. G.
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Bibliographic information
Pagination
v.700-704(11)
Other Subjects
Propriete rheologique; Tecnologia de los alimentos; Propiedades reologicas; Desnaturalizacion
Language
English
Note
6 ill., 8 ref. Summaries (De, En, Fr).
Type
Journal Article; Journal Part; Summary
Source
Milchwissenschaft (Germany, F.R.). (1988). v. 43(11) p. 700-704.
Corporate Author
Technische Univ. Muenchen, Freising-Weihenstephan (Germany, F.R.). Inst. fuer Milchwissenschaft und Lebensmittelverfahrenstechnik
2012-11-15
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