Properties of set-style skim milk yoghurt as affected by an enzymatic or Maillard reaction induced milk protein oligomerisation

Category

Published in:

LWT - Food Science and Technology = Lebensmittel-Wissenschaft und -Technologie
Vol. 44, H. 4 (2011), p. 811-819

Date Issued:

2011

DOI:

10.1016/j.lwt.2010.12.012

Language:

English

Type of Resource:

Text

DDC subject of DNB:

540 Chemistry & allied sciences

Institution:

Max Rubner-Institut, Department of Safety and Quality of Milk and Fish Products

Physical Location:

W0145