Effect of fat, protein and shear on graininess, viscosity and syneresis in low-fat stirred yoghurt

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@article{d432a880a1c211ddb6ae000ea68e967b,

title = "Effect of fat, protein and shear on graininess, viscosity and syneresis in low-fat stirred yoghurt",

author = "M.A. Rasmussen and Thomas Janh{\o}j and Richard Ipsen",

year = "2007",

language = "English",

volume = "62",

pages = "54--58",

journal = "Milchwissenschaft",

issn = "0026-3788",

publisher = "AVA-Verlag Allgau",

number = "1",

}