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Journal: Foods, 2019
Volume: 8
Number: 501
Article:
Comparison of the Effects of the Alcalase-Hydrolysates of Caseinate, and of Fish and Bovine Gelatins on the Acidification and Textural Features of Set-Style Skimmed Yogurt-Type Products
Authors:
by
Yan-Shi Ma, Hui-Juan Zhao and Xin-Huai Zhao
Link:
https://www.mdpi.com/2304-8158/8/10/501
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