Modelling of the acidification process and rheological properties of milk fermented with a yogurt starter culture using response surface methodology
- 30 November 2003
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 83 (3), 437-446
- https://doi.org/10.1016/s0308-8146(03)00126-2
Abstract
No abstract availableThis publication has 32 references indexed in Scilit:
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