RECENT DEVELOPMENTS IN YOGHURT STARTERS: THE USE OF MILK CONCENTRATED BY REVERSE OSMOSIS FOR THE MANUFACTURE OF YOGHURT
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.1977.tb01161.x/fullpdf
Reference15 articles.
1. Formic Acid as a Growth Stimulant for Lactobacillus lactis in Autoclaved Milk
2. USE OF MILK CONCENTRATED BY ULTRAFILTRATION FOR MAKING HARD CHEESE, SOFT CHEESE AND YOGHURT
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