Modelling of acidification kinetics and textural properties in dahi (Indian yogurt) made from buffalo milk using response surface methodology

✍ Scribed by SHIBY VARGHESE K.; H N MISHRA

• Book ID: 111139762
• Publisher: John Wiley and Sons
• Year: 2008
• Tongue: English
• Weight: 416 KB
• Volume: 61
• Category: Article
• ISSN: 1364-727X
• DOI: 10.1111/j.1471-0307.2008.00411.x