Influence of Stabilizers, Milk Proteins, and Heat Treatment on the Tribology and Rheology of Drinking Yogurt.
- DOI
- 10.1111/1750-3841.70990
- Published
- 2026 Mar
- Container
- Journal of food science
- Publisher
- Not recorded
- Open access
- no
Credibility signals
limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1111/1750-3841.70990,
title = {Influence of Stabilizers, Milk Proteins, and Heat Treatment on the Tribology and Rheology of Drinking Yogurt.},
author = {Zhang X and Li Z and Zheng S and Gu W and Zhang T and Huo Z and Wang P and Pang Z and Xinqi L},
year = {2026},
journal = {Journal of food science},
doi = {10.1111/1750-3841.70990},
url = {https://doi.org/10.1111/1750-3841.70990}
}RIS
TY - JOUR TI - Influence of Stabilizers, Milk Proteins, and Heat Treatment on the Tribology and Rheology of Drinking Yogurt. AU - Zhang X AU - Li Z AU - Zheng S AU - Gu W AU - Zhang T AU - Huo Z AU - Wang P AU - Pang Z AU - Xinqi L PY - 2026 JO - Journal of food science DO - 10.1111/1750-3841.70990 UR - https://doi.org/10.1111/1750-3841.70990 ER -
APA
X, Z., Z, L., S, Z., W, G., T, Z., Z, H., P, W., Z, P., & L, X. (2026). Influence of Stabilizers, Milk Proteins, and Heat Treatment on the Tribology and Rheology of Drinking Yogurt.. Journal of food science. https://doi.org/10.1111/1750-3841.70990
Source records
- pubmed · retrieved 2026-09-26T19:37:49.697Z
- europe-pmc · retrieved 2026-09-26T19:37:49.715Z