Author Details

Dimitreli, Georgia

  • Vol 2, No 6 (2013) - Articles
    Optimization of the Rheological and Sensory Properties of Stirred Yogurt as Affected by Chemical Composition and Heat Treatment of Buffalo Milk
    Abstract  PDF


Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

Copyright © Canadian Center of Science and Education

To make sure that you can receive messages from us, please add the 'ccsenet.org' domain to your e-mail 'safe list'. If you do not receive e-mail in your 'inbox', check your 'bulk mail' or 'junk mail' folders.