Rheological Properties and Sensory Characteristics of Set-Type Soy Yogurt

DOI Web Site 被引用文献2件
  • Osaana N. Donkor
    School of Molecular Sciences, Victoria University, Werribee Campus, P.O. Box 14428, Melbourne, Victoria 8001, Australia, and DSM Food Specialties Australia Pty Ltd., Moorebank, New South Wales, Australia
  • A. Henriksson
    School of Molecular Sciences, Victoria University, Werribee Campus, P.O. Box 14428, Melbourne, Victoria 8001, Australia, and DSM Food Specialties Australia Pty Ltd., Moorebank, New South Wales, Australia
  • T. Vasiljevic
    School of Molecular Sciences, Victoria University, Werribee Campus, P.O. Box 14428, Melbourne, Victoria 8001, Australia, and DSM Food Specialties Australia Pty Ltd., Moorebank, New South Wales, Australia
  • N. P. Shah
    School of Molecular Sciences, Victoria University, Werribee Campus, P.O. Box 14428, Melbourne, Victoria 8001, Australia, and DSM Food Specialties Australia Pty Ltd., Moorebank, New South Wales, Australia

書誌事項

公開日
2007-11-01
DOI
  • 10.1021/jf071050r
公開者
American Chemical Society (ACS)

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