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About this Agricultural and Biological Sciences article
Improving the Structure and Rheology of High Protein, Low Fat Yoghurt with Undenatured Whey Proteins by Jørgensen, Camilla Elise; Abrahamsen, Roger K.; Rukke, Elling-Olav; Johansen, Anne-Grethe; Schüller, Reidar B.; Skeie, Siv B. is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Jørgensen, Camilla Elise; Abrahamsen, Roger K.; Rukke, Elling-Olav; Johansen, Anne-Grethe; Schüller, Reidar B.; Skeie, Siv B.
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0958-6946)
- Published
- 2015
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)