Production of low-calorie yoghurt using skim milk and fat-substitutes: 4. Rheological properties

E Barrantes, AY Tamime, AM Sword

Research output: Contribution to journalArticleResearchpeer-review

Original languageEnglish
Pages (from-to)263 - 266
Number of pages4
JournalMilchwissenschaft
Volume49
Publication statusFirst published - 1994

Keywords

  • Milk
  • Production
  • Properties
  • Quality
  • Yoghurt

Cite this

Barrantes, E ; Tamime, AY ; Sword, AM. / Production of low-calorie yoghurt using skim milk and fat-substitutes: 4. Rheological properties. In: Milchwissenschaft. 1994 ; Vol. 49. pp. 263 - 266.
@article{8f421971e8c6466c9ce8bb626759d31c,
title = "Production of low-calorie yoghurt using skim milk and fat-substitutes: 4. Rheological properties",
keywords = "Milk, Production, Properties, Quality, Yoghurt",
author = "E Barrantes and AY Tamime and AM Sword",
year = "1994",
language = "English",
volume = "49",
pages = "263 -- 266",
journal = "Milchwissenschaft",

}

Production of low-calorie yoghurt using skim milk and fat-substitutes: 4. Rheological properties. / Barrantes, E; Tamime, AY; Sword, AM.

In: Milchwissenschaft, Vol. 49, 1994, p. 263 - 266.

Research output: Contribution to journalArticleResearchpeer-review

TY - JOUR

T1 - Production of low-calorie yoghurt using skim milk and fat-substitutes: 4. Rheological properties

AU - Barrantes, E

AU - Tamime, AY

AU - Sword, AM

PY - 1994

Y1 - 1994

KW - Milk

KW - Production

KW - Properties

KW - Quality

KW - Yoghurt

M3 - Article

VL - 49

SP - 263

EP - 266

JO - Milchwissenschaft

JF - Milchwissenschaft

ER -