Körzendörfer A, Temme P, Lodermeyer A, Schlücker E, Hinrichs J (2021)
Publication Type: Journal article
Publication year: 2021
Book Volume: 292
URI: https://www.sciencedirect.com/science/article/abs/pii/S0260877420303459?via=ihub
DOI: 10.1016/j.jfoodeng.2020.110254
APA:
Körzendörfer, A., Temme, P., Lodermeyer, A., Schlücker, E., & Hinrichs, J. (2021). Vibrations as a cause of texture defects during the acid-induced coagulation of milk – Fluid dynamic effects and their impact on physical properties of stirred yogurt. Journal of Food Engineering, 292. https://doi.org/10.1016/j.jfoodeng.2020.110254
MLA:
Körzendörfer, Adrian, et al. "Vibrations as a cause of texture defects during the acid-induced coagulation of milk – Fluid dynamic effects and their impact on physical properties of stirred yogurt." Journal of Food Engineering 292 (2021).
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