Characterization of the fermented milk "Laban" with sensory analysis and instrumental measurements

Journal of Food Science

Volumn 71, Issue 2, 2006, Pages

  Chammas, I Gisele ^a   Saliba, Rachad ^b   Béal, Catherine ^a  

^a AGROPARISTECH   (France)

^b LEBANESE UNIVERSITY   (Lebanon)

Author keywords

Composition; Descriptive sensory analysis; Fermented milk; Laban; Rheology

Indexed keywords

EID: 33645375395     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.tb08919.x     Document Type: Article

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