Modelling of the acidification process and rheological properties of milk fermented with a yogurt starter culture using response surface methodology

✍ Scribed by E. Kristo; C.G. Biliaderis; N. Tzanetakis

• Book ID: 108433782
• Publisher: Elsevier Science
• Year: 2003
• Tongue: English
• Weight: 437 KB
• Volume: 83
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/s0308-8146(03)00126-2