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CyTA - Journal of Food Volume 15, 2017 - Issue 2
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Quality attributes of set-style skimmed yoghurt affected by the addition of a cross-linked bovine gelatin

Atributos cualitativos del preparado de yogur desnatado afectado por la adición de gelatina bovina reticulada

Jia ShiKey Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, PR ChinaView further author information
,
Yan-Ping HanKey Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, PR ChinaView further author information
&
Xin-Huai ZhaoKey Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, PR China;Department of Food Science, Northeast Agricultural University, Harbin, PR ChinaCorrespondence[email protected] [email protected]
View further author information
Pages 320-325 | Received 24 Jun 2016, Accepted 21 Oct 2016, Published online: 16 Dec 2016

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