Combined effects of culture conditions and storage time on acidification and viscosity of stirred yogurt
Guardado en:
Publicado en: | Journal of Dairy Science |
---|---|
Autor principal: | Beal, C. |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Journal of Dairy Science v. 82, no. 4 (1999), p. 673-681 |
Materias: | |
Publicación relacionada: | Contenido en:
Journal of Dairy Science |
Ejemplares similares
-
Survival of lactic acid bacteria in commercial frozen yogurt
por: López, M. -
Survival of Yersinia enterocolitica during fermentation and storage of yogurt
por: BODNARUK, P. -
Stability of picrotoxin during yogurt manufacture and storage
por: Jablonski, J. E. -
Yogurt fermentation in the presence of starch-lipid composite
por: Singh, M. -
¡A tu salud, cómete un yogurt!
por: Osés, Maricarmen