Homogenisation improves the microstructure, syneresis and...

International Dairy Journal 2015 / 07 Vol. 46

Homogenisation improves the microstructure, syneresis and rheological properties of buffalo yoghurt

Nguyen, Hanh T.H., Ong, Lydia, Kentish, Sandra E., Gras, Sally L.
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Volume:
46
Language:
english
Journal:
International Dairy Journal
DOI:
10.1016/j.idairyj.2014.08.003
Date:
July, 2015
File:
PDF, 7.26 MB
english, 2015
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