Zastosowanie preparatow skrobii w technologii jogurtow i deserow twarogowych.
1996
Cais Sokolinska D. | Wojciechowski J.
AGROVOC Keywords
Bibliographic information
Pagination
v.77-80
Other Subjects
Productos lacteos; Propriete rheologique; Propiedades organolepticas; Propriete organoleptique; Propiedades reologicas
Note
5 tables; 11 ref.
Translated Title
English.
[Use of starch preparates in yoghurt and cottage cheese dessert technology]. [Polish]
Type
Journal Article; Journal Part
Source
Przeglad-Mleczarski (Poland). (1996). (no.3) p. 77-80.
Corporate Author
Akademia Rolnicza, Poznan (Poland). Katedra Technologii Mleczarstwa
Norges Landbrukshoegskole, Aas (Norway).
2012-11-15
AGRIS AP
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