Fortification of yoghurt with calcium salts and its effect on starter microorganisms and yoghurt quality

✍ Scribed by Tulin Pirkul; Ayhan Temiz; Yasar Kemal Erdem

• Book ID: 117653430
• Publisher: Elsevier Science
• Year: 1997
• Tongue: English
• Weight: 617 KB
• Volume: 7
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/s0958-6946(97)00030-7