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Modelling of the acidification process and rheological properties of milk fermented with a yogurt starter culture using response surface methodology
E. Kristo, C.G. Biliaderis, N. TzanetakisVolume:
83
Year:
2003
Language:
english
Pages:
10
DOI:
10.1016/s0308-8146(03)00126-2
File:
PDF, 437 KB
english, 2003