The effect of thermosonication of milk on selected physicochemical and microstructural properties of yoghurt gels during fermentation

Published 2008 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
The effect of thermosonication of milk on selected physicochemical and microstructural properties of yoghurt gels during fermentation
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 114, Issue 3, Pages 905-911
Publisher
Elsevier BV
Online
2008-10-27
DOI
10.1016/j.foodchem.2008.10.037

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.