Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts

Alan L. Kelly, Vivian L. Gee, Mark A.E. Auty, Chr. Ian E. Ciron
2009-12-12
SCID:  54.1/zk2hugyv
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2009-12-12
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Alan L. Kelly
Vivian L. Gee
Mark A.E. Auty
Chr. Ian E. Ciron
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