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مصطلحات موضوعية: Airiness, Mouthfeels, Yoghurt, Concentration (process), Polymers, Inulin, Textures, Creaminess, Mouthfeel, Saccharification, Food technology, Nutrition, Dairy products
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dris___00893::efe1013a9c6eee353ba8add9e574be3d
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المؤلفون: D. Meyer, P. Kip, Renger H. Jellema
المساهمون: TNO Kwaliteit van Leven
المصدر: International Dairy Journal, 9, 16, 1098-1103
مصطلحات موضوعية: food.ingredient, Polymers, Inulin, Dairy industry, Food technology, Saccharification, Applied Microbiology and Biotechnology, Airiness, chemistry.chemical_compound, Mouthfeel, food, Skimmed milk, Food science, Creaminess, Nutrition, business.industry, Concentration (process), Textures, Mouthfeels, Chain length, chemistry, Yoghurt, business, Long chain, Food Science, Dairy products
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9ac91f9b374e2fc5393cb6e9004fbb7
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3مورد إلكتروني
المؤلفون: Kip, P.
المصدر: International Dairy Journal, 9, 16, 1098-1103
مصطلحات الفهرس: Nutrition, Food technology, Airiness, Creaminess, Inulin, Mouthfeel, Yoghurt, Concentration (process), Polymers, Saccharification, Textures, Mouthfeels, Dairy products, article