RHEOLOGY OF STIRRED YOGURT AS AFFECTED BY ADDED MILK-FAT, PROTEIN ANDHYDROCOLLOIDS (VOL 63, PG 108, 1998)

Authors
KEOGH MK OKENNEDY BT
Citation
Mk. Keogh et Bt. Okennedy, RHEOLOGY OF STIRRED YOGURT AS AFFECTED BY ADDED MILK-FAT, PROTEIN ANDHYDROCOLLOIDS (VOL 63, PG 108, 1998), Journal of food science, 63(2), 1998, pp. 4-4
Citations number
1
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food science → ACNP
ISSN journal
00221147
Volume
63
Issue
2
Year of publication
1998
Pages
4 - 4
Database
ISI
SICI code
0022-1147(1998)63:2<4:ROSYAA>2.0.ZU;2-A