Use this URL to cite or link to this record in EThOS:
Title: Rheological properties of labneh (concentrated yoghurt).
Author: Ozer, Barbaros Hamdi.
ISNI:       0000 0001 3462 2818
Awarding Body: University of Reading
Current Institution: University of Reading
Date of Award: 1997
Availability of Full Text:
Access from EThOS:
No abstract available
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available
Keywords: Food technology & food microbiology