Effect of homogenization pressure, lipid content, and emulsifier content on the rheological properties of yogurt /

(n) was smaller for samples that contained fat

Bibliographic Details

Main Author:	Jaar Sansur, Patricia Mary, 1974-
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1998.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy