Improving Acid Production in Soy-Based Yogurt by Adding Cheese Whey Proteins and Mineral Salts

✍ Scribed by D. KARLESKIND; I. LAYE; E. HALPIN; C.V. MORR

• Book ID: 108818271
• Publisher: Institute of Food Technologists
• Year: 1991
• Tongue: English
• Weight: 408 KB
• Volume: 56
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1991.tb14626.x