Determination of yogurt quality by using rheological and textural parameters

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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