Carbonated yogurt-sensory properties and consumer acceptance
Guardado en:
Publicado en: | Journal of Dairy Science |
---|---|
Autor principal: | Karagül-Yüceer, Y. |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Journal of Dairy Science v. 82, no. 7 (1999), p. 1394-1398 |
Materias: | |
Publicación relacionada: | Contenido en:
Journal of Dairy Science |
Ejemplares similares
-
Lactoperoxidase effects on rheological properties of yogurt
por: HIRANO, R. -
Rheology and microstructure of labneh (Concentrated yogurt)
por: Ozer, B.H. - Sensory characteristics and consumer acceptability of decaffeinated green teas
- Phytosterol effects on milk and yogurt microflora
-
Stability of picrotoxin during yogurt manufacture and storage
por: Jablonski, J. E.