ArticleFoods (Basel, Switzerland)2019

Comparison of the Effects of the Alcalase-Hydrolysates of Caseinate, and of Fish and Bovine Gelatins on the Acidification and Textural Features of Set-Style Skimmed Yogurt-Type Products.

Yan-Shi Ma et al.PubMed ↗Full text ↗Publisher ↗

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