Effect of type and level of starter culture on the rheological properties of set yogurt during gelation process

International Journal of Food Properties

Volumn 4, Issue 3, 2001, Pages 531-544

  Jumah, R Y ^a   Abu Jdayil, B ^a   Shaker, R R ^a  

^a JORDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Jordan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0035499635     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-100108654     Document Type: Article

References (32)

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