Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring

✍ Scribed by M. Renan; F. Guyomarc'h; V. Arnoult-Delest; D. Pâquet; G. Brulé; M.-H. Famelart

• Book ID: 116540361
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 422 KB
• Volume: 19
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2008.09.007