ΕΛ
ENG
Login
Advanced Search
DSpace Home
→
Κεντρική Βιβλιοθήκη Ε.Μ.Π.
→
Ιδρυματικό Αποθετήριο
→
Δημοσιεύσεις μελών Δ.Ε.Π. σε περιοδικά
→
View Item
HEAL DSpace
Impact of the acidification process, hydrocolloids and protein fortifiers on the physical and sensory properties of frozen yogurt
DSpace/Manakin Repository
JavaScript is disabled for your browser. Some features of this site may not work without it.
Impact of the acidification process, hydrocolloids and protein fortifiers on the physical and sensory properties of frozen yogurt
Soukoulis, C
;
Tzia, C
URI:
https://dspace.lib.ntua.gr/xmlui/handle/123456789/18901
Date:
2008
Show full item record
Files in this item
Files
Size
Format
View
There are no files associated with this item.
This item appears in the following Collection(s)
Δημοσιεύσεις μελών Δ.Ε.Π. σε περιοδικά
[21402]
Browse
All of DSpace
Communities & Collections
By Issue Date
Authors
Titles
Subjects
This Collection
By Issue Date
Authors
Titles
Subjects
My Account
Login
Register
Guides / Help
Submission Guide
User Guide
FAQ
Submission Guide - Bachelor's Thesis
Access Policies
Links