Kárnyáczki, Zsuzsanna, 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)
|
Text
15882535-ActaAlimentariaTextureprofilepropertiessensoryevaluationandsusceptibilitytosyneresisofyoghurtpreparedfromlactose-freemilk.pdf - Published Version Download (265kB) | Preview |
| Item Type: | 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: | Faculty of Engineering |
| Institution: | Szegedi Tudományegyetem |
| MTMT id: | 3288137 |
| DOI id: | 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: 5 | View citing articles in Web of Science® |
Actions (login required)
 |
View Item |
Download Statistics
Download Statistics
