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/Similar |
|---|---|
| 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: |
APA stil citiranja
Barretto Penna, A. L., Converti, A., & Oliveira, M. N. d. (2006). Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt: Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt. Food technology and biotechnology, p. 4.
Chicago stil citiranjaBarretto Penna, Ana Lucia, Attilio Converti, and Marice Nogueira de Oliveira. "Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt: Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt." 2006: 4.
MLA stil citiranjaBarretto Penna, Ana Lucia, Attilio Converti, and Marice Nogueira de Oliveira. "Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt: Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt." 2006: 4.