1. Increased thermostability of three mesophilic β-galactosidases under high pressure;Athes;Biotechnology Letters,1997
2. Production of low-calorie yogurt using skim milk powder and fat-substitutes. 2. Compositional quality;Barrantes;Milchwissenschaft,1994
3. Production of low-calorie yogurt using skim powder and fat-substitute. 3. Microbiological and organoleptic qualities;Barrantes;Milchwissenschaft,1994
4. Production of low-calorie yogurt using skim milk powder and fat-substitute. 4. Rheological properties;Barrantes;Milchwissenschaft,1994
5. Exopolysaccharide production and texture-promoting abilities of mixed-strain starter cultures in yogur production;Bouzar;Journal of Dairy Science,1997