IMPACT OF THE ACIDIFICATION PROCESS, HYDROCOLLOIDS AND PROTEIN FORTIFIERS ON THE PHYSICAL AND SENSORY PROPERTIES OF FROZEN YOGURT

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SOUKOULIS C.; TZIA C.

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Journal Paper

Paper Information

Journal: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY Year:2008 | Volume:61 | Issue:- Page(s): 170-177

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Information Journal Paper

Title

IMPACT OF THE ACIDIFICATION PROCESS, HYDROCOLLOIDS AND PROTEIN FORTIFIERS ON THE PHYSICAL AND SENSORY PROPERTIES OF FROZEN YOGURT

Author(s)

SOUKOULIS C. | TZIA C. | Issue Writer Certificate

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Not Registered.

Abstract

Cites

THE EFFECT OF MODIFIED STARCH BASED FAT REPLACER ON MILK PROPERTIES

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APA: Copy

SOUKOULIS, C., & TZIA, C.. (2008). IMPACT OF THE ACIDIFICATION PROCESS, HYDROCOLLOIDS AND PROTEIN FORTIFIERS ON THE PHYSICAL AND SENSORY PROPERTIES OF FROZEN YOGURT. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 61(-), 170-177. SID. https://sid.ir/paper/643084/en

Vancouver: Copy

SOUKOULIS C., TZIA C.. IMPACT OF THE ACIDIFICATION PROCESS, HYDROCOLLOIDS AND PROTEIN FORTIFIERS ON THE PHYSICAL AND SENSORY PROPERTIES OF FROZEN YOGURT. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY[Internet]. 2008;61(-):170-177. Available from: https://sid.ir/paper/643084/en

IEEE: Copy

C. SOUKOULIS, and C. TZIA, “IMPACT OF THE ACIDIFICATION PROCESS, HYDROCOLLOIDS AND PROTEIN FORTIFIERS ON THE PHYSICAL AND SENSORY PROPERTIES OF FROZEN YOGURT,” INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol. 61, no. -, pp. 170–177, 2008, [Online]. Available: https://sid.ir/paper/643084/en

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