Innovative yoghurts: Novel processing technologies for improving acid milk gel texture

Loveday, SM, Sarkar, A and Singh, H (2013) Innovative yoghurts: Novel processing technologies for improving acid milk gel texture. Trends in Food Science and Technology, 33 (1). 5 - 20. ISSN 0924-2244

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Authors/Creators:
  • Loveday, SM
  • Sarkar, A
  • Singh, H
Dates:
  • Published: September 2013
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 10 Dec 2014 12:46
Last Modified: 10 Dec 2014 12:46
Published Version: http://dx.doi.org/10.1016/j.tifs.2013.06.007
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.tifs.2013.06.007
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