Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids

✍ Scribed by T. Amatayakul; F. Sherkat; N.P. Shah

• Book ID: 113627253
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 511 KB
• Volume: 20
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2005.02.015