The rheology and textural properties of yoghurt

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

Contributors

Original language	English
Title of host publication	Texture in Food, Vol. I: Semi-solid foods
Publisher	Woodhead Publishing, Cambridge
Pages	321-349
Publication status	Published - 2003
Peer-reviewed	Yes

Scopus	84905881610