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Impact of gelation conditions and structural breakdown on the physical and sensory properties of stirred yogurts |
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| Authors: | Lee W-J Lucey J A |
| Affiliation: | Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706 |
| Abstract: | |
| Keywords: | yogurt rheology sensory evaluation |
| 本文献已被 ScienceDirect PubMed 等数据库收录！ | |