AAAAAA

   
Results: 1-5 |
Results: 5

Authors: Ozer, BH Stenning, R Grandison, AS Robinson, RK
Citation: Bh. Ozer et al., Effect of protein concentration on the properties and structure of concentrated yogurts, INT J DAIRY, 52(4), 1999, pp. 135-138

Authors: Ozer, BH Atamer, M
Citation: Bh. Ozer et M. Atamer, Some properties of yoghurts produced from milk preserved by hydrogen peroxide, MILCHWISSEN, 54(11), 1999, pp. 628-631

Authors: Ozer, BH Robinson, RK
Citation: Bh. Ozer et Rk. Robinson, The behaviour of starter cultures in concentrated yoghurt (Labneh) produced by different techniques, FOOD SCIENC, 32(7), 1999, pp. 391-395

Authors: Ozer, BH Stenning, RA Grandison, AS Robinson, RK
Citation: Bh. Ozer et al., Rheology and microstructure of labneh (concentrated yogurt), J DAIRY SCI, 82(4), 1999, pp. 682-689

Authors: Ozer, BH Robinson, RK Grandison, AS Bell, AE
Citation: Bh. Ozer et al., Gelation properties of milk concentrated by different techniques, INT DAIRY J, 8(9), 1998, pp. 793-799
Risultati: 1-5 |