dc.contributor.author | Jørgensen, Camilla Elise | |
dc.contributor.author | Abrahamsen, Roger K. | |
dc.contributor.author | Rukke, Elling-Olav | |
dc.contributor.author | Hoffmann, Tom Kristian | |
dc.contributor.author | Johansen, Anne-Grethe | |
dc.contributor.author | Skeie, Siv Borghild | |
dc.date.accessioned | 2019-02-15T08:21:24Z | |
dc.date.available | 2019-02-15T08:21:24Z | |
dc.date.created | 2018-10-16T13:33:48Z | |
dc.date.issued | 2018 | |
dc.identifier.citation | International Dairy Journal. 2018, 88 42-59. | nb_NO |
dc.identifier.issn | 0958-6946 | |
dc.identifier.uri | http://hdl.handle.net/11250/2585592 | |
dc.language.iso | eng | nb_NO |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal | * |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/deed.no | * |
dc.title | Processing of high-protein yoghurt - A review | nb_NO |
dc.type | Journal article | nb_NO |
dc.type | Peer reviewed | nb_NO |
dc.description.version | publishedVersion | nb_NO |
dc.source.pagenumber | 42-59 | nb_NO |
dc.source.volume | 88 | nb_NO |
dc.source.journal | International Dairy Journal | nb_NO |
dc.identifier.doi | 10.1016/j.idairyj.2018.08.002 | |
dc.identifier.cristin | 1620800 | |
dc.relation.project | Norges forskningsråd: 222983 | nb_NO |
dc.relation.project | Norges forskningsråd: 208674 | nb_NO |
dc.relation.project | TINE SA: 52112116 | nb_NO |
cristin.unitcode | 192,12,0,0 | |
cristin.unitname | Kjemi, bioteknologi og matvitenskap | |
cristin.ispublished | true | |
cristin.fulltext | original | |
cristin.qualitycode | 2 | |