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Results: 1-8 |
Results: 8
THE MANUFACTURE OF SET-TYPE NATURAL YOGURT CONTAINING DIFFERENT OILS .1. COMPOSITIONAL QUALITY, MICROBIOLOGICAL EVALUATION AND SENSORY PROPERTIES
Authors: BARRANTES E TAMIME AY SWORD AM MUIR DD KALAB M
Citation: E. Barrantes et al., THE MANUFACTURE OF SET-TYPE NATURAL YOGURT CONTAINING DIFFERENT OILS .1. COMPOSITIONAL QUALITY, MICROBIOLOGICAL EVALUATION AND SENSORY PROPERTIES, International dairy journal, 6(8-9), 1996, pp. 811-826
THE MANUFACTURE OF SET-TYPE NATURAL YOGURT CONTAINING DIFFERENT OILS .2. RHEOLOGICAL PROPERTIES AND MICROSTRUCTURE
Authors: BARRANTES E TAMIME AY SWORD AM MUIR DD KALAB M
Citation: E. Barrantes et al., THE MANUFACTURE OF SET-TYPE NATURAL YOGURT CONTAINING DIFFERENT OILS .2. RHEOLOGICAL PROPERTIES AND MICROSTRUCTURE, International dairy journal, 6(8-9), 1996, pp. 827-837
THE EFFECT OF STARCH-BASED FAT SUBSTITUTES ON THE MICROSTRUCTURE OF SET-STYLE YOGURT MADE FROM RECONSTITUTED SKIMMED-MILK POWDER
Authors: TAMIME AY BARRANTES E SWORD AM
Citation: Ay. Tamime et al., THE EFFECT OF STARCH-BASED FAT SUBSTITUTES ON THE MICROSTRUCTURE OF SET-STYLE YOGURT MADE FROM RECONSTITUTED SKIMMED-MILK POWDER, Journal of the Society of Dairy Technology, 49(1), 1996, pp. 1-10
THE EFFECT OF SUBSTITUTION OF FAT BY MICROPARTICULATE WHEY-PROTEIN ONTHE QUALITY OF SET-TYPE, NATURAL YOGURT
Authors: BARRANTES E TAMIME AY MUIR DD SWORD AM
Citation: E. Barrantes et al., THE EFFECT OF SUBSTITUTION OF FAT BY MICROPARTICULATE WHEY-PROTEIN ONTHE QUALITY OF SET-TYPE, NATURAL YOGURT, Journal of the Society of Dairy Technology, 47(2), 1994, pp. 61-68
PRODUCTION OF LOW-CALORIE YOGURT USING SKIM MILK POWDER AND FAT-SUBSTITUTE .4. RHEOLOGICAL PROPERTIES
Authors: BARRANTES E TAMIME AY SWORD AM
Citation: E. Barrantes et al., PRODUCTION OF LOW-CALORIE YOGURT USING SKIM MILK POWDER AND FAT-SUBSTITUTE .4. RHEOLOGICAL PROPERTIES, Milchwissenschaft, 49(5), 1994, pp. 263-266
PRODUCTION OF LOW-CALORIE YOGURT USING SKIM MILK POWDER AND FAT-SUBSTITUTE .3. MICROBIOLOGICAL AND ORGANOLEPTIC QUALITIES
Authors: BARRANTES E TAMIME AY SWORD AM
Citation: E. Barrantes et al., PRODUCTION OF LOW-CALORIE YOGURT USING SKIM MILK POWDER AND FAT-SUBSTITUTE .3. MICROBIOLOGICAL AND ORGANOLEPTIC QUALITIES, Milchwissenschaft, 49(4), 1994, pp. 205-208
STATISTICAL-ANALYSIS OF 2-DIMENSIONAL VARIATION IN VARIETY YIELD TRIALS
Authors: KEMPTON RA SERAPHIN JC SWORD AM
Citation: Ra. Kempton et al., STATISTICAL-ANALYSIS OF 2-DIMENSIONAL VARIATION IN VARIETY YIELD TRIALS, Journal of Agricultural Science, 122, 1994, pp. 335-342
FAT-FREE YOGURT - LIKE OR DISLIKE
Authors: BARRANTES E TAMIME AY SWORD AM
Citation: E. Barrantes et al., FAT-FREE YOGURT - LIKE OR DISLIKE, Dairy industries international, 58(11), 1993, pp. 33
Risultati: 1-8 |