Controlling the texture of fermented dairy products: the case of yoghurt

Research output: Contribution to book/conference proceedings/anthology/report › Chapter in book/anthology/report › Invited › peer-review

Contributors

Details

Original languageEnglish
Title of host publicationDairy Processing. Improving Quality
PublisherWoodhead Publishing, Cambridge
Pages155-184
Publication statusPublished - 2003
Peer-reviewedYes

External IDs

Scopus 84902644438