Open AccessEffects of Preheat on the Flavor and Texture Properties of Yoghurt Made of Reconstituted Milk
Author(s) -
sup>Yanhua Li,
sup>Weijun Wang,
sup>Yuecheng Meng,
sup>Jie Chen
Publication year - 2015
Publication title -
advance journal of food science and technology/advance journal of food science and technology
Language(s) - English
Resource type - Journals
eISSN - 2042-4876
pISSN - 2042-4868
DOI - 10.19026/ajfst.7.1271
Subject(s) - food science , chewiness , flavor , chemistry , skimmed milk , ethyl butyrate , aroma