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Journal description
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Details for article 15 of 16 found articles
| Title: |
The effects of different amounts of maltodextrin on the rheological behaviour and stability of white cheese emulsions, and the physical, microstructural, chemical and sensory properties of white cheese powders |
| Author: |
Turk-Gul, Aylin Urgu-Ozturk, Muge Koca, Nurcan |
| Appeared in: |
International dairy journal |
| Paging: | Volume 138 () nr. C pages p. |
| Year: |
2023 |
| Contents: | |
| Publisher: |
Published by Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 15 of 16 found articles
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