Characteristics of Lactose-Free Frozen Yogurt with Kappa-Carrageenan and Corn Starch as Stabilizers

AuthID
P-00Q-RNG
8
Author(s)
Gomes, D
·
Viegas, J
·
Fonseca, C
·
Dmytrow, I
·
Mituniewicz Malek, A
Tipo de Documento
Article
Year published
2019
Publicado
in JOURNAL OF DAIRY SCIENCE, ISSN: 0022-0302
Volume: 102, Número: 9, Páginas: 7838-7848 (11)
Indexing
Publication Identifiers
Pubmed: 31255280
SCOPUS: 2-s2.0-85067839413
Wos: WOS:000480353200021
Source Identifiers
ISSN: 0022-0302
Export Publication Metadata
Citações
Oops! It looks like you don't have access to this content.

This section is restricted to uses with b-on access.



CORE Conference
No information about CORE Rank

During the preprocessing phase, only publications of type 'Proceedings Paper' or 'Proceedings' are automatically processed to identify their CORE Rank.

TIP: If your publication's CORE Rank is missing, you can contact with your institutional manager to have the correct ranking manually added to the record.

Journal Factors
Oops! It looks like you don't have access to this content.

This section is restricted to uses with b-on access.