Controlling the texture of fermented dairy products: the case of yoghurt

Dairy Processing: Improving Quality

Volumn , Issue , 2003, Pages 155-184

  Jaros, D ^a   Rohm, H ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84902644438     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781855737075.1.155     Document Type: Chapter

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