Evaluation of physical properties during storage of set and stirred yogurts made from ultra-high pressure homogenization-treated milk

Producció científica: Contribució a revista › Article › Recerca

101 Cites (Scopus)

Accés al document

@article{f6dcecb2495d4cf892e66a90cf52a097,

title = "Evaluation of physical properties during storage of set and stirred yogurts made from ultra-high pressure homogenization-treated milk",

author = "M. Serra and A.J. Trujillo and B. Guamis and V. Ferragut",

year = "2009",

month = jan,

day = "1",

doi = "10.1016/j.foodhyd.2007.11.015",

language = "English",

volume = "23",

pages = "82--91",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier",

number = "1",

}

TY - JOUR

T1 - Evaluation of physical properties during storage of set and stirred yogurts made from ultra-high pressure homogenization-treated milk

AU - Serra, M.

AU - Trujillo, A.J.

AU - Guamis, B.

AU - Ferragut, V.

PY - 2009/1/1

Y1 - 2009/1/1

U2 - 10.1016/j.foodhyd.2007.11.015

DO - 10.1016/j.foodhyd.2007.11.015

M3 - Article

SN - 0268-005X

VL - 23

SP - 82

EP - 91

JO - Food Hydrocolloids

JF - Food Hydrocolloids

IS - 1

ER -