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Changes in the rheological properties of stirred acid milk gels as induced by the acidification procedure
This article has been cited by the following article(s):
The rebodying of stirred yoghurt: interactions between proteinsMarie Renan, Fanny Guyomarc'h, Véronique Arnoult-Delest, et al.
Journal of Dairy Research 75 (4) 450 (2008)
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