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Rheology of Stirred Yogurt as Affected by Added Milk Fat, Protein and Hydrocolloids

Rheology of Stirred Yogurt as Affected by Added Milk Fat, Protein and Hydrocolloids

M.K. KEOGH; B.T. O'KENNEDY

作者M.K. KEOGH; B.T. O'KENNEDY
卷第63卷
期第1期
印刷ISSN0022-1147
电子ISSN1750-3841
文件大小121.69KB
发表时间1998
DOI10.1111/j.1365-2621.1998.tb15687.x
页码108-112

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