EFFECT OF HIGH HYDROSTATIC PRESSURE PROCESSING ON RHEOLOGICAL AND TEXTURAL PROPERTIES OF PROBIOTIC LOW-FAT YOGURT FERMENTED BY DIFFERENT STARTER CULTURES

✍ Scribed by A.L.B. PENNA; SUBBARAO GURRAM; G.V. BARBOSA-CÁNOVAS

• Book ID: 111339069
• Publisher: John Wiley and Sons
• Year: 2006
• Tongue: English
• Weight: 82 KB
• Volume: 29
• Category: Article
• ISSN: 0145-8876
• DOI: 10.1111/j.1745-4530.2006.00076.x