Physical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios

✍ Scribed by T. Amatayakul; A.L. Halmos; F. Sherkat; N.P. Shah

• Book ID: 116539855
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 331 KB
• Volume: 16
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2005.01.004