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dc.contributor.authorBarrantes Een_US
dc.contributor.authorTamime AYen_US
dc.contributor.authorSword AMen_US
dc.contributor.authorMuir DDen_US
dc.contributor.authorKalab Men_US
dc.date.accessioned2013-09-11T15:12:17Z
dc.date.available2013-09-11T15:12:17Z
dc.date.issued1996en_US
dc.identifier.citation6en_US
dc.identifier.other3395en_US
dc.identifier.urihttp://hdl.handle.net/11262/8840
dc.relation.isformatof3395.pdfen_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.subjectYoghurten
dc.subjectQualityen
dc.subjectMicrostructureen
dc.subjectManufacturingen
dc.titleThe manufacture of set-type natural yoghurt containing different oils: 2. Rheological properties and microstructureen_US
dc.extent.pageNumbers827en_US
dc.extent.pageNumbers837en_US


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