Author Details

Dimitreli, Georgia, Department of Food Technology, Alexander Technological Educational Institute, Thessaloniki, Greece, Greece

  • Vol 5, No 2 (2016) - Articles
    Viscoelastic Properties of Kefir as Affected by Milk Protein Addition and Starter Culture Type
    Abstract  PDF
  • Vol 5, No 1 (2016) - Articles
    Effect of Sodium Caseinates Addition on the Rheological Properties of Kefir during Gel Formation
    Abstract  PDF
  • Vol 5, No 1 (2016) - Articles
    Effect of Kefiran and Milk Proteins Addition on the Rheological Behavior of Glucono-delta-Lactone Induced Milk Gels
    Abstract  PDF