Okoth, E. M.; Kinyanjui, P. K.; Kinyuru, J. N.; Juma, F. O.
(Journal of Agricultural Science and Technology, JKUAT, 2017-01-26)
Rheological properties of yoghurt are known to be influenced by several factors
during processing including the milk composition, additives, the type of culture
(ropy or non ropy), heat treatment and mechanical processes ...