NDLI: THE EFFECT OF ULTRA-HIGH TEMPERATURE MILK PROCESSING ON YOGURT TEXTURE

Content Provider	Scilit
Author	Schmidt, R. H. Vargas, M. M. Smith, K. L. Jezeski, J. J.
Copyright Year	1985
Description	Journal: Journal of Food Processing and Preservation
Related Links	https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4549.1985.tb00723.x
Ending Page	240
Page Count	6
Starting Page	235
ISSN	01458892
e-ISSN	17454549
DOI	10.1111/j.1745-4549.1985.tb00723.x
Journal	Journal of Food Processing and Preservation
Issue Number	4
Volume Number	9
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1985-12-01
Access Restriction	Open
Subject Keyword	Journal: Journal of Food Processing and Preservation Hardware and Architecturee High Temperature Penetration Force Flow Coefficient Ultra High
Content Type	Text
Resource Type	Article
Subject	Chemistry Chemical Engineering Food Science

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