Determination of yogurt quality by using rheological and textural parameters


ÖZCAN T.

2nd International Conference on Nutrition and Food Sciences -ICNFS, Nutrition and Food Science II, Moskva, Russia, 27 - 28 July 2013, vol.53, pp.118-122

  • Publication Type: Conference Paper / Full Text
  • Volume: 53
  • City: Moskva
  • Country: Russia
  • Page Numbers: pp.118-122