Yogurts with an increased protein content and physically modified starch: rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity
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Main Authors | , , , |
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Format | Journal Article |
Language | English |
Published |
2015
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Subjects | |
Online Access | Get more information |
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Bibliography: | http://dx.doi.org/10.1016/j.foodres.2015.01.024 |
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