Dosage of starter culture influences gel formation and physico-chemical properties of yoghurt made from zebu milk

2014

Olusola A. Olorunnisomo | Adedoyin Saudat Adewumi


书目信息
Mljekarstvo
64 3 页码 207 - 212 ISSN 0026-704X | 1846-4025
出版者
Croatian Dairy Union
语言
英语

2024-12-12
2025-06-17
DOAJ