id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-297	DAMIAN, Cristina	EFFECT OF DIFFERENT MILK SUBSTITUTES ON RHEOLOGICAL PROPERTIES OF PUDDINGS	2017	6	.pdf	application/pdf	2695	120	56	Dairy desserts (milk puddings) are especially consumed by children and elderly people throughout the world. ARES G., BAIXAULI R., SANZ T., VARELA T., SALVADOR A., New functional fibre in milk puddings: Effect on sensory properties and consumers’ acceptability, LWT Food Science and Technology, 42, 710-716, (2009)	cache/fens-297.pdf	txt/fens-297.txt