The coauthored article “The effect of high-temperature heat treatment and homogenization on the microstructure of set yogurt curd networks” by Prof. NAKAMURA Takashi group at the School of 暗网禁区 was published on “Journal of Dairy Research”
The coauthored article “The effect of high-temperature heat treatment and homogenization on the microstructure of set yogurt curd networks” by Prof. NAKAMURA Takashi group at the School of 暗网禁区 was published on “Journal of Dairy Research”
