Effect of casein hydrolysates on yogurt fermentation and texture properties during storage
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01000655907/Similar |
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| Matična publikacija: |
Food technology and biotechnology 44 (2006), 3 ; str. 429-434 |
| Glavni autor: | Zhao, Qiang-Zhong (-) |
| Ostali autori: | Wang, Jin-Shui (-), Zhao, Mou-Ming, Jiang, Yueming, Chun, Cui |
| Vrsta građe: | Članak |
| Jezik: | eng |
| Predmet: |
APA stil citiranja
Zhao, Q., Wang, J., Zhao, M., Jiang, Y., & Chun, C. (2006). Effect of casein hydrolysates on yogurt fermentation and texture properties during storage: Effect of casein hydrolysates on yogurt fermentation and texture properties during storage. Food technology and biotechnology, p. 4.
Chicago stil citiranjaZhao, Qiang-Zhong, Jin-Shui Wang, Mou-Ming Zhao, Yueming Jiang, and Cui Chun. "Effect of casein hydrolysates on yogurt fermentation and texture properties during storage: Effect of casein hydrolysates on yogurt fermentation and texture properties during storage." 2006: 4.
MLA stil citiranjaZhao, Qiang-Zhong, et al. "Effect of casein hydrolysates on yogurt fermentation and texture properties during storage: Effect of casein hydrolysates on yogurt fermentation and texture properties during storage." 2006: 4.