Influence of Kiwi marmalade on the Rheology characteristics, color values and sensorial acceptability of fruit yogurt;Meyveli yoǧurdun reolojik karakterleri, renk deǧerleri ve duyusal kabul edilebilirlik özellikleri üzerine kivi marmeladının etkisi

Kafkas Universitesi Veteriner Fakultesi Dergisi

Volumn 16, Issue 2, 2010, Pages 173-178

  Tarakçi, Zekai ^a  

^a ORDU UNIVERSITY   (Turkey)

Author keywords

Color; Kiwi; Sensorial properties; Syneresis; Viscosity; Yogurt

Indexed keywords

EID: 77949767605     PISSN: 13006045     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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