Flavor and sensory characteristics of yogurt derived from milk treated by high intensity ultrasound

Nutrition, Functional and Sensory Properties of Foods

Volumn , Issue , 2013, Pages 92-97

  Sfakianakis, Panagiotis ^a   Tzia, Constantina ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84900342608     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

References (12)

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