Development and breakdown of structure in yoghurt studied by oscillatory rheological measurements
Open Access
- 1 January 1993
- journal article
- Published by EDP Sciences in Le Lait
- Vol. 73 (4) , 371-379
- https://doi.org/10.1051/lait:1993434
Abstract
Le Lait, Dairy Science and Technology, An International Dairy Science Journal with a Worldwide Distribution and ReadershipKeywords
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