Yu, Hai-Yan
Wang, Li
McCarthy, Kathryn L.
Funding for this research was provided by:
Universities of the Science and Technology Commission of Shanghai, China (15590503500)
This article is maintained by: Elsevier
Article Title: Characterization of yogurts made with milk solids nonfat by rheological behavior and nuclear magnetic resonance spectroscopy
Journal Title: Journal of Food and Drug Analysis
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.jfda.2016.04.002
Content Type: article
Copyright: Copyright © 2016, Food and Drug Administration, Taiwan. Published by Elsevier Taiwan LLC.