Rheological Properties of Yogurt: Effects of Ingredients, Processing and Handling
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Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-030-27134-3_7
Reference79 articles.
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4. Bakirci, S., Dagdemir, E., Boran, O. S., & Hayaloglu, A. A. (2017). The effect of pumpkin fibre on quality and storage stability of reduced-fat set-type yogurt. International Journal of Food Science and Technology, 52, 180–187.
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