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Processing and sensory characteristics of a fermented low-fat skim milk drink containing bioactive antihypertensive peptides, a functional milk product

Ahtesh, FB, Stojanovska, Lilian and Apostolopoulos, Vasso ORCID: 0000-0001-6788-2771 (2018) Processing and sensory characteristics of a fermented low-fat skim milk drink containing bioactive antihypertensive peptides, a functional milk product. International Journal of Dairy Technology, 71 (S1). 230 - 239. ISSN 1364-727X

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Item Type: Article
Uncontrolled Keywords: fermented milk product; bioreactor; bioactive peptide; consumer acceptance
Subjects: FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > Centre for Chronic Disease Prevention and Management
Faculty/School/Research Centre/Department > College of Health and Biomedicine
Depositing User: Symplectic Elements
Date Deposited: 04 Jul 2018 00:44
Last Modified: 23 Jul 2018 03:42
URI: http://vuir.vu.edu.au/id/eprint/36396
DOI: https://doi.org/10.1111/1471-0307.12479
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Citations in Scopus: 1 - View on Scopus

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