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  Effect of microfluidization on the microstructure and physical properties of a novel yoghurt formulation

Demirkesen, I., Vilgis, T. A., & Mert, B. (2018). Effect of microfluidization on the microstructure and physical properties of a novel yoghurt formulation. Journal of Food Engineering, 237, 69-77. doi:10.1016/j.jfoodeng.2018.05.025.

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 Creators:
Demirkesen, I., Author
Vilgis, Thomas A.1, Author              
Mert, B., Author
Affiliations:
1Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society, ou_1800287              

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Language(s): eng - English
 Dates: 2018
 Publication Status: Published in print
 Pages: -
 Publishing info: -
 Table of Contents: -
 Rev. Type: -
 Identifiers: DOI: 10.1016/j.jfoodeng.2018.05.025
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Title: Journal of Food Engineering
Source Genre: Journal
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Publ. Info: Elsevier Ltd.
Pages: - Volume / Issue: 237 Sequence Number: - Start / End Page: 69 - 77 Identifier: Other: 0260-8774
CoNE: https://pure.mpg.de/cone/journals/resource/0260-8774