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المؤلفون: Tuyet M. Vu, Stephan Drusch, Kenneth Kieserling, Sebastian Schalow
المصدر: Food Hydrocolloids. 94:152-163
مصطلحات موضوعية: food.ingredient, 010304 chemical physics, Syneresis, Pectin, General Chemical Engineering, food and beverages, 04 agricultural and veterinary sciences, General Chemistry, 040401 food science, 01 natural sciences, Lactic acid, chemistry.chemical_compound, Mouthfeel, 0404 agricultural biotechnology, food, chemistry, Rheology, Casein, 0103 physical sciences, Fermentation, Food science, Lactic acid fermentation, Food Science