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more general categories information about this item Animal Science and Animal Products Animal Science and Animal Products animal products (13065) dairy products (4759) fermented milk (591) yogurt (354) Calendar Year Calendar Year Year (337475) 2008 (37480) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) animal products (13060) dairy products (4758) fermented milk (591) yogurt (354) foods (19982) defatted foods (27) fermented foods (2609) fermented milk (591) yogurt (354) defatted products (50) defatted foods (27) product quality (18080) sensory properties (4680) Food and Human Nutrition Food and Human Nutrition foods (20022) defatted foods (27) fermented foods (2609) fermented milk (591) yogurt (354) Physical and Chemical Sciences Physical and Chemical Sciences chemistry (84737) physical phases (8840) gels (1628) casein gels (10) physicochemical properties (27179) creaming (74) physics (54990) physical properties (32618) consistency (44) firmness (858) particle size (1152) rheological properties (2747) viscoelasticity (343) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering technology (49139) processing technology (28127) mixing (903) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Creaminess in relation to consistency and particle size in stirred fat-free yogurt Author(s) of Article: Will be identified in next release Citation: International dairy journal 2008 v.18 no.3 pp. 303-311 Click to View: (Click to View) Date of Publication: 2008 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=719651 Name of Publication: International dairy journal Publishing Company: Will be identified in next release Accession Number: 259865
