Effects of Homogenization and Heat Treatment of Milk with Different Fat Content on Physical Properties of Ayran
Author:
Affiliation:
1. Akdeniz University, Turkey
Publisher
FapUNIFESP (SciELO)
Subject
Multidisciplinary
Reference29 articles.
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5. Improvement of rheological properties of firm acid gels by skim milk heating is conserved after stirring;CAYOT P;J Dairy Res,2003
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