Article citationsMore>>

Keogh, M.K. and O’Kennedy, B.T. (1998) Rheology of stirred yogurt as affected by added milk fat, protein and hydrocolloids. Journal of Food Science, 63, 108-112.

has been cited by the following article:

Follow SCIRP
Twitter Facebook Linkedin Weibo
Contact us
Free SCIRP Newsletters
Copyright © 2006-2021 Scientific Research Publishing Inc. All Rights Reserved.