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    Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt

    Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt nork Liu Diru, Zhang Tiehua, Jiang Nan, Xi Chunyu, Sun Chunyan, Zheng Jian, Guo Mingruo

    Argitaratua 2016-07-01
    Testu osoa
    Artikulua

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