Optimization of the Rheological and Sensory Properties of...

Journal of Food Research 2013 / 10 Vol. 2; Iss. 6

Optimization of the Rheological and Sensory Properties of Stirred Yogurt as Affected by Chemical Composition and Heat Treatment of Buffalo Milk

Petridis, Dimitris, Dimitreli, Georgia, Chrysalidou, Stella, Akakiadou, Pantelina
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Volume:
2
Language:
english
Journal:
Journal of Food Research
DOI:
10.5539/jfr.v2n6p55
Date:
October, 2013
File:
PDF, 451 KB
english, 2013
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