Effect of Ingredient Variation on Microbial Acidification, Susceptibility to Syneresis, Water Holding Capacity and Viscosity of Soy-Peanut-Cow Milk Yoghurt-Reference-Cited by-同舟云学术

Effect of Ingredient Variation on Microbial Acidification, Susceptibility to Syneresis, Water Holding Capacity and Viscosity of Soy-Peanut-Cow Milk Yoghurt

Published:2014-05-24 Issue:2 Volume:1 Page:
ISSN:2373-4310
Container-title:Journal of Nutritional Health & Food Engineering
language:
Short-container-title:JNHFE

Author:

Afoakwa Emmanuel Ohene

Publisher

MedCrave Group, LLC

Reference25 articles.

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