Structure and rheological properties of yoghurt gels and stirred yoghurts

M.E. van Marle

Research output: Thesis › PhD Thesis - Research UT, graduation external

Original languageEnglish
Supervisors/Advisors
  • Mellema, J., Supervisor
  • Walstra, P., Supervisor
  • Zoon, P., Advisor
Award date26 Feb 1998
Place of PublicationEnschede
Publisher
Print ISBNs9036510805
Publication statusPublished - 26 Feb 1998

Keywords

  • METIS-128335

Cite this

van Marle, M. E. (1998). Structure and rheological properties of yoghurt gels and stirred yoghurts. Enschede: Universiteit Twente.