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About this Agricultural and Biological Sciences article
Microstructural And Rheological Properties Of Low-fat Stirred Yoghurts Made With Skim Milk And Multiple Emulsions by C. LOBATO-CALLEROS; M.T. RECILLAS-MOTA; T. ESPINOSA-SOLARES; J. ALVAREZ-RAMIREZ; E.J. VERNON-CARTER 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
- C. LOBATO-CALLEROS; M.T. RECILLAS-MOTA; T. ESPINOSA-SOLARES; J. ALVAREZ-RAMIREZ; E.J. VERNON-CARTER
- Publisher
- John Wiley and Sons; Wiley (Blackwell Publishing); Wiley-Blackwell; Wiley (ISSN 0022-4901)
- Published
- 2009
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)