INFLUENCE OF HEAT-TREATMENT OF MILK ON THE FLOW PROPERTIES OF YOGURT

被引：53
作者：
PARNELLCLUNIES, EM
KAKUDA, Y
DEMAN, JM
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1986.tb13834.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1459 / 1462
页数：4
相关论文
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