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: | University of Szeged (2000-) | ||
| 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: 9 | View citing articles in Web of Science® |
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