Effect of fermentation temperature on the rheology of set and stirred yogurt-Reference-Cited by-同舟云学术

Effect of fermentation temperature on the rheology of set and stirred yogurt

Published:2001-07 Issue:4-6 Volume:15 Page:593-602
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Haque A.,Richardson R.K.,Morris E.R.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference31 articles.

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4. Rheological properties of acid milk gels. I. Effect of composition, process and acidification conditions on products from recombined milks;Cobos;Milchwissenschaft,1995

5. The enzymatic coagulation of milk;Dalgleish,1992

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