SOYMILK TREATED BY ULTRA HIGH-PRESSURE HOMOHENIZATION: ACID COAGULATION PROPERTIES AND CHARACTERISTICS OF A SOY-YOGURT PRODUCT
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N. S. Cruz, M. Capellas, D. P. Jaramillo, A. J. Trujillo, B. Guamis, V. Ferragut. SOYMILK TREATED BY ULTRA HIGH-PRESSURE HOMOHENIZATION: ACID COAGULATION PROPERTIES AND CHARACTERISTICS OF A SOY-YOGURT PRODUCT. Food Hydrocolloids (2009) 23, 490-496