Open AccessPhysicochemical and rheological characteristics of alcohol free probiotic boza produced using Lactobacillus casei Shirota: Estimation of apparent viscosity of boza using non-linear modeling techniques
Author(s) -
Physicochemical And Rheological Characte Techniques
Publication year - 2013
Publication title -
turkish journal of agriculture and forestry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.624
H-Index - 43
eISSN - 1303-6173
pISSN - 1300-011X
DOI - 10.3906/tar-1207-49
Subject(s) - food science , fermentation , lactic acid , mathematics , rheology , lactobacillus casei , probiotic , chemistry , biology , materials science , bacteria , composite material , genetics
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