Characteristics of Lactose-Free Frozen Yogurt with Kappa-Carrageenan and Corn Starch as Stabilizers

AuthID
 P-00Q-RNG
8
Author(s)
Gomes, D
·
Viegas, J
·
Fonseca, C
·
Dmytrow, I
·
Mituniewicz Malek, A
Document Type
Article
Year published
2019
Published
in JOURNAL OF DAIRY SCIENCE, ISSN: 0022-0302
Volume: 102, Issue: 9, Pages: 7838-7848 (11)
Indexing
Wos®
Scopus®
Crossref®44
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 31255280
Scopus: 2-s2.0-85067839413
Wos: WOS:000480353200021
Source Identifiers
ISSN: 0022-0302
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