About this Agricultural and Biological Sciences article
Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids by T. Amatayakul; F. Sherkat; N.P. Shah is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- T. Amatayakul; F. Sherkat; N.P. Shah
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0268-005X)
- Published
- 2006
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)