Fermented milk products: effects of lactose hydrolysis and fermentation conditions on the rheological properties
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13594-015-0259-9.pdf
Reference38 articles.
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4. Duboc P, Mollet B (2001) Applications of exopolysaccharides in the dairy industry. Int Dairy J 11:759–768
5. Dubois M, Gilles KA, Hamilton JK, Rebers PA, Smith F (1956) Colorimetric method for determination of sugars and related substances. Anal Chem 28:350–356
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