Improvement of textural properties of yogurt made from reduced-fat carabao milk by whey protein content adjustment and heat treatment of the milk
| 發表在: | Acta Manilana Vol. 59 (2011), 19-30 |
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| 主要作者: | |
| 其他作者: | , , |
| 格式: | Article |
| 語言: | English |
| 出版: |
2011
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| 主題: |