Optimising the breakdown of the yoghurt gel during production of stirred yoghurt

M.S. Nasser

    Research output: Book/ReportReportProfessional

    Original languageUndefined
    Place of PublicationEnschede
    PublisherOntwikkeling en Ontwerp van Industriele Processen (OOIP)
    Publication statusPublished - 2003

    Keywords

    • METIS-217415

    Cite this

    Nasser, M. S. (2003). Optimising the breakdown of the yoghurt gel during production of stirred yoghurt. Enschede: Ontwikkeling en Ontwerp van Industriele Processen (OOIP).