1. Accolas, J.P., Bloquel, R., Didienne, R. & Reginier, J. 1977 Propriétés acidificantes des bactéries lactiques thermophiles en relation avec la fabrication du yogurt.Le Lait 57, 1?23.
2. Amoroso, M.J., Manca de Nadra, M.C. & Oliver, G. 1988 Glucose, galactose, fructose, lactose and sucrose utilization byLactobacillus bulgaricus andStreptococcus thermophilus isolated from commercial yogurt.Milchwissenschaft 43, 626?631.
3. Amoroso, M.J., Manca de Nadra, M.C. & Oliver, G. 1989 The growth and sugar utilization byLactobacillus delbrueckii subsp.bulgaricus andStreptococcus salivarius subsp.thermophilus isolated from market yogurt.Le Lait 69, 519?528.
4. Bianco, L.J., Richarson, G.H., Sherbon, J.W., Biuque, J.A., Lehman, D., Roth, W., Ginn, R. & Liden, D.T. 1978 Supplemental chemical control methods. InStandard Methods for the Examination of Dairy Products, ed. Marth E.M. pp. 355?401. 14th American Public Health Association, Washington.
5. Nelson, N. & Somogy, M. 1966 The Nelson-Somogy copper reduction method.Methods in Enzymology 8, 7?9.