Tamime and Robinson's Yoghurt - Science and Technology (3rd Edition)
This book combines coverage of recent developments in scientific understanding with information about established best practices. It covers polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation, and advances in the analysis of yoghurt in terms of...
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| Main Authors: | , |
|---|---|
| Format: | eBook Book |
| Language: | English |
| Published: |
Cambridge
Woodhead Publishing
2007
Boca Raton Woodhead Pub CRC Press Elsevier Science & Technology |
| Edition: | 3 |
| Series: | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Subjects: | |
| ISBN: | 9781845692131, 1845692136, 9781420044539, 1420044532 |
| Online Access: | Get full text |
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