Texture profile properties, sensory evaluation, and susceptibility to syneresis of yoghurt prepared from lactose-free milk

Kárnyáczki Zsuzsanna and Csanádi József: Texture profile properties, sensory evaluation, and susceptibility to syneresis of yoghurt prepared from lactose-free milk.
ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 46 (4). pp. 403-410. ISSN 0139-3006 (2017)

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Item Type: Journal Article
Journal or Publication Title: ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE
Date: 2017
Volume: 46
Number: 4
Page Range: pp. 403-410
ISSN: 0139-3006
Faculty/Unit: Faculty of Engineering
Institution: Szegedi Tudományegyetem
Language: English
MTMT rekordazonosító: 3288137
DOI azonosító: https://doi.org/10.1556/066.2016.0018
Date Deposited: 2020. Jul. 09. 11:29
Last Modified: 2020. Jul. 09. 11:29
URI: http://publicatio.bibl.u-szeged.hu/id/eprint/19128
Web of Science® Times Cited: 8 View citing articles in Web of Science®

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