검색결과 : 1건
| No. | Article |
|---|---|
| 1 |
Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and yogurt Pang ZH, Deeth H, Prakash S, Bansal N Journal of Food Engineering, 169, 27, 2016 |