The Relative Effect of Milk Base, Starter, and Process on...

Critical Reviews in Food Science and Nutrition 2004 / 03 Vol. 44; Iss. 2

The Relative Effect of Milk Base, Starter, and Process on Yogurt Texture: A Review

SODINI, ISABELLE, REMEUF, FLORENT, HADDAD, SAMIA, CORRIEU, GEORGES
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Volume:
44
Language:
english
Journal:
Critical Reviews in Food Science and Nutrition
DOI:
10.1080/10408690490424793
Date:
March, 2004
File:
PDF, 1.68 MB
english, 2004
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