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(Ebook) Tamime and Robinson's Yoghurt Science and Technology, Third Edition by A.Y. Tamime, A. Y. Tamine, R K Robinson, R.K. Robinson ISBN 9781420044539, 1420044532

  • SKU: EBN-2323942
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4.3

37 reviews
Instant download (eBook) Tamime and Robinson's Yoghurt Science and Technology, Third Edition after payment.
Authors:A.Y. Tamime, A. Y. Tamine, R K Robinson, R.K. Robinson
Pages:808 pages.
Year:2007
Editon:3
Publisher:CRC Press
Language:english
File Size:6.32 MB
Format:pdf
ISBNS:9781420044539, 1420044532
Categories: Ebooks

Product desciption

(Ebook) Tamime and Robinson's Yoghurt Science and Technology, Third Edition by A.Y. Tamime, A. Y. Tamine, R K Robinson, R.K. Robinson ISBN 9781420044539, 1420044532

Completely revised and updated, this third edition combines coverage of recent developments in scientific understanding with information about established best practices. It covers polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation, and advances in the analysis of yoghurt in terms of its chemistry, rheology, and microbiology. The book explores advanced technology such as automation and mechanization and details of clinical trials involving yoghurts. The new edition also discusses the new definition of the term yoghurt and the larger variety of gelled or viscuous fermented milk products containing a wide range of cultures.
*Free conversion of into popular formats such as PDF, DOCX, DOC, AZW, EPUB, and MOBI after payment.

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