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Publication

Comparative study of whey protein isolate gel and polydimethylsiloxane as tribological surfaces to differentiate friction properties of commercial yogurts

Journal Contribution - Journal Article

Journal: Food Hydrocolloids

ISSN: 0268-005X

Volume: 97

Publication year:2019

WoS Id: 000481572000010
DOI: https://doi.org/10.1016/j.foodhyd.2019.105204
Institutional Repository URL: https://lirias.kuleuven.be/2845114