Effect of solids concentration on the rheology of labneh (concentrated yogurt) produced from sheep milk

Journal of Food Engineering

Volumn 61, Issue 3, 2004, Pages 347-352

  Mohameed, Hazim A ^a   Abu Jdayil, Basim ^a   Al Shawabkeh, Ali ^b  

^a JORDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Jordan)

^b UNIVERSITY OF JORDAN   (Jordan)

Author keywords

[No Author keywords available]

Indexed keywords

RHEOLOGY; VISCOMETERS;

SHEEP MILK;

FOOD PRODUCTS;

OVIS ARIES;

EID: 0141956019     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(03)00139-0     Document Type: Article

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