Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01000661105 |
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| Matična publikacija: |
Food technology and biotechnology 44 (2006), 4 ; str. 515-518 |
| Glavni autor: | Barretto Penna, Ana Lucia (-) |
| Ostali autori: | Converti, Attilio (-), Oliveira, Marice Nogueira de |
| Vrsta građe: | Članak |
| Jezik: | eng |
| Predmet: |