Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria

✍ Scribed by M.N Oliveira; I Sodini; F Remeuf; G Corrieu

• Book ID: 117652941
• Publisher: Elsevier Science
• Year: 2001
• Tongue: English
• Weight: 141 KB
• Volume: 11
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/s0958-6946(01)00142-x