Viscosity of stirred yoghurt during storage
The aim of this paper was to determine the changes in viscosity of stirred yoghurt from producer A (n = 20) and producer B (n = 20) throughout 21 days of storage. The content of fat, dry matter, non-fat dry matter, lactic acid, pH and viscosity of stirred yoghurt were determined on the 0, 7th, 14th...
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| Autori principali: | , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Croatian Dairy Union
2007-10-01
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| Serie: | Mljekarstvo |
| Soggetti: | |
| Accesso online: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=26939 |
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