2003•Elsevier eBooksRequires access
The rheology and textural properties of yoghurt
Doris Jaros, Harald Rohm
Open publisher page 17 citations
Abstract
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Doris Jaros, Harald Rohm
Abstract
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OpenAlex reports 17 citations for this work. Citation counts describe recorded attention and do not establish research quality.
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Key concepts: Rheology, Materials science, Polymer science, Food science, Composite material, Chemistry