High protein - low viscosity? How to tailor rheological properties of fermented concentrated milk products
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
Online-Ressource
- Language
-
Englisch
- Bibliographic citation
-
In: Dairy, 4 (2023), 4, 594-605. https://doi.org/10.3390/dairy4040041. ISSN: 2624-862X
In: Dairy
In: 4
In: 4
- Event
-
Veröffentlichung
- (where)
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Hohenheim
- (who)
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Universität Hohenheim
- (when)
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2023
- Creator
- DOI
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10.3390/dairy4040041
- URN
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urn:nbn:de:101:1-2410020218124.351093819402
- Rights
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Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
25.03.2025, 1:52 PM CET
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Piskors, Nico
- Heck, Anisa
- Filla, Jessica
- Atamer, Zeynep
- Hinrichs, Jörg
- Universität Hohenheim
Time of origin
- 2023
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