Effects of heating temperature and fat content on the structure development of set yogurt

Title
Effects of heating temperature and fat content on the structure development of set yogurt
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 85, Issue 4, Pages 590-597
Publisher
Elsevier BV
Online
2007-09-08
DOI
10.1016/j.jfoodeng.2007.08.021

Ask authors/readers for more resources

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now