Rheological behaviour and physicochemical properties of kefir with honey
Author:
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Food Animals,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s00003-010-0643-6.pdf
Reference29 articles.
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3. Bensmira M, Nsabimana C, Jiang J (2010) Effects of fermentation conditions and homogenization pressure on the rheological properties of kefir. LWT Food Sci Technol 43:1180–1184
4. Butlert F, McNulty P (1995) Time dependent rheological characterisation of buttermilk at 5 °C. Food Eng 25:569–580
5. Duboc P, Mollet B (2001) Applications of exopolysaccharides in the dairy industry. Int Dairy J 11:759–768
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