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Influence of homogenisation and the degradation of stabilizer on the stability of acidified milk drinks stabilized by carboxymethylcellulose

Crossref DOI link: https://doi.org/10.1016/j.lwt.2013.12.029

Published Print: 2014-05

Update policy: https://doi.org/10.1016/elsevier_cm_policy

Authors

Wu, Juan

Du, Baiqiao

Li, Jing

Zhang, Hongbin
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Text and Data Mining valid from 2014-05-01

Text and Data Mining valid from 2014-05-01

Version of Record valid from 2022-01-27
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This article is maintained by: Elsevier

Article Title: Influence of homogenisation and the degradation of stabilizer on the stability of acidified milk drinks stabilized by carboxymethylcellulose

Journal Title: LWT - Food Science and Technology

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.lwt.2013.12.029

Content Type: article

Copyright: Copyright © 2013 Elsevier Ltd. All rights reserved.