Citation: Ry. Jumah et al., Effect of milk source on the rheological properties of yogurt during the gelation process, INT J DAIRY, 54(3), 2001, pp. 89-93
Citation: Ry. Jumah et al., Effect of type and level of starter culture on the rheological properties of set yogurt during gelation process, INT J FO PR, 4(3), 2001, pp. 531-544
Citation: Ki. Al-malah et al., Effect of glucose concentration on the rheological properties of wheat-starch dispersions, FOOD HYDROC, 14(5), 2000, pp. 491-496
Citation: Rr. Shaker et al., Rheological properties of plain yogurt during coagulation process: impact of fat content and preheat treatment of milk, J FOOD ENG, 44(3), 2000, pp. 175-180