RHEOLOGY AND MICROSTRUCTURE OF STRAINED YOGURT (LABNEH) MADE FROM COWS MILK BY 3 DIFFERENT METHODS

被引：0
|
作者：
TAMIME, AY [1 ]
KALAB, M [1 ]
DAVIES, G [1 ]
机构：
[1] AGR CANADA, CTR FOOD RES, RES BRANCH, OTTAWA K1A 0C6, ONTARIO, CANADA
来源：
FOOD MICROSTRUCTURE | 1989年 / 8卷 / 01期
关键词：
D O I：
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：125 / 135
页数：11
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