Microstructure and rheology of acid milk gels and stirred yoghurts âquantification of process-induced changes by auto- and cross correlation image analysis
Gregersen, Sandra Beyer, Glover, Zachary James, Wiking, Lars, Simonsen, Adam Cohen, Bertelsen, Karina, Pedersen, Bent, Poulsen, Kristian Raaby, Andersen, Ulf, Hammershøj, MarianneТом:
111
Журнал:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2020.106269
Date:
February, 2021
Файл:
PDF, 2.29 MB
2021
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