Published in
Elsevier, International Dairy Journal, (81), p. 62-71
DOI: 10.1016/j.idairyj.2018.01.004
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Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer
Journal article published in 2018 by
Isabel Celigueta Torres 
,
José Manuel Amigo,
Jes Christian Knudsen,
Alexander Tolkach,
Bente Østergaard Mikkelsen,
Richard Ipsen
,
José Manuel Amigo,
Jes Christian Knudsen,
Alexander Tolkach,
Bente Østergaard Mikkelsen,
Richard Ipsen
This paper was not found in any repository, but could be made available legally by the author.
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