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Item Statistics

Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and yogurt

RepositoryUniversity of Queensland [UQ eSpace]
URLhttps://espace.library.uq.edu.au/view/UQ:368691
Author(s)Pang, Zhihua; Deeth, Hilton; Prakash, Sangeeta; Bansal, Nidhi
Item typeArticle
DOIhttps://doi.org/10.1016/j.jfoodeng.2015.08.007

Usage Date Range

Note: Daily statistics are only available for the last six weeks.

     

Reporting Period Total 2021-12-05 2021-12-06 2021-12-07 2021-12-08 2021-12-09 2021-12-10 2021-12-11 2021-12-12 2021-12-13 2021-12-14 2021-12-15 2021-12-16 2021-12-17 2021-12-18 2021-12-19 2021-12-20 2021-12-21 2021-12-22 2021-12-23 2021-12-24 2021-12-25 2021-12-26 2021-12-27 2021-12-28 2021-12-29 2021-12-30
6 1 0 0 0 0 0 0 0 0 1 0 0 0 1 0 0 0 1 0 0 0 0 0 0 1 1
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