Improvement of textural properties of yogurt made from reduced-fat carabao milk by whey protein content adjustment and heat treatment of the milk
| Izdano u: | Acta Manilana Vol. 59 (2011), 19-30 |
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| Glavni autor: | |
| Daljnji autori: | , , |
| Format: | Članak |
| Jezik: | English |
| Izdano: |
2011
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| Teme: |