ABSTRACT: Low-fat. healthy yogurt is becoming increasingly favored by consumers. In the present study. whey protein emulsion gel microparticles were used to improve the quality of low-fat yogurt. https://www.bekindtopets.com/flash-buy-Embroidered-Sequins-Printed-Georgette-super-offer/
Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: Applicability of vegetable oil as the oil phase
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