论文信息 - MICROSTRUCTURAL AND RHEOLOGICAL PROPERTIES OF LOW‐FAT STIRRED YOGHURTS MADE WITH SKIM MILK AND MULTIPLE EMULSIONS - 字舞流文

MICROSTRUCTURAL AND RHEOLOGICAL PROPERTIES OF LOW‐FAT STIRRED YOGHURTS MADE WITH SKIM MILK AND MULTIPLE EMULSIONS

J. Álvarez-Ramírez | T. Espinosa-Solares | E. J. Vernon‐Carter | C. Lobato‐Calleros | M. T. Recillas-Mota | M. Recillas-Mota