Lactic acid production and rheological properties of yogurt made from milk acidified with carbon dioxide

  1. Calvo, M.M.
  2. Montilla, A.
  3. Cobos, A.
Revista:
Journal of the Science of Food and Agriculture

ISSN: 0022-5142

Ano de publicación: 1999

Volume: 79

Número: 9

Páxinas: 1208-1212

Tipo: Artigo

DOI: 10.1002/(SICI)1097-0010(19990701)79:9<1208::AID-JSFA351>3.0.CO;2-L GOOGLE SCHOLAR
Fonte de datos: Scopus