Rheological properties of labneh (concentrated yoghurt)

Bibliographic Details
Main Author:	Ozer, Barbaros Hamdi
Published:	University of Reading 1997
Subjects:	664 Food technology & food microbiology
Online Access:	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.267428

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record_format	oai_dc
spelling	ndltd-bl.uk-oai-ethos.bl.uk-2674282015-03-19T07:13:23ZRheological properties of labneh (concentrated yoghurt)Ozer, Barbaros Hamdi1997664Food technology & food microbiologyUniversity of Readinghttp://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.267428Electronic Thesis or Dissertation
collection	NDLTD
sources	NDLTD
topic	664 Food technology & food microbiology
spellingShingle	664 Food technology & food microbiology Ozer, Barbaros Hamdi Rheological properties of labneh (concentrated yoghurt)
author	Ozer, Barbaros Hamdi
author_facet	Ozer, Barbaros Hamdi
author_sort	Ozer, Barbaros Hamdi
title	Rheological properties of labneh (concentrated yoghurt)
title_short	Rheological properties of labneh (concentrated yoghurt)
title_full	Rheological properties of labneh (concentrated yoghurt)
title_fullStr	Rheological properties of labneh (concentrated yoghurt)
title_full_unstemmed	Rheological properties of labneh (concentrated yoghurt)
title_sort	rheological properties of labneh (concentrated yoghurt)
publisher	University of Reading
publishDate	1997
url	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.267428
work_keys_str_mv	AT ozerbarbaroshamdi rheologicalpropertiesoflabnehconcentratedyoghurt
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