The Effect of Fermentation Temperature on the Microstructure, Physicochemical and Rheological Properties of Probiotic Buffalo Yoghurt Journal Articles Refereed uri icon

Overview

Published in

  • Food and Bioprocess Technology

Time

Date/time value

  • 2014

Identity

Digital Object Identifier (DOI)

  • 10.1007/s11947-014-1278-x

Additional Document Info

Parent Title

  • Food and Bioprocess Technology

Volume

  • 7

Issue

  • 9

Publisher

  • Springer Verlag