Encapsulating capacity of ultra-high-pressure homogenization (UHPH): Replacement of milk fat by vegetable oils using buttermilk as a functional ingredient in yogurt processing

Fatemeh Aghababaei , A.J. Trujillo, Bibiana Juan Godoy, Marta Capellas Puig, Victoria Francisca Ferragut Perez

Producció científica: Contribució a una revista › Article › Recerca › Avaluat per experts

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Food Science