The Texture of Low Fat Yoghurt Predicted from its Content of Starch, Pectin and Gelatine

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Gums and Stabilisers for the Food Industry 16

Edited by

DOI:

Hardback ISBN:

978-1-84973-358-8

PDF ISBN:

978-1-84973-455-4

Special Collection: 2012 ebook collection , 2011-2015 food science subject collection

No. of Pages:

442

Published online:

12 Mar 2012

Published in print:

09 Mar 2012

Book Chapter

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Doi:

Page range:

339 - 347

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