Combined effects of culture conditions and storage time on acidification and viscosity of stirred yogurt

Journal of Dairy Science

Volumn 82, Issue 4, 1999, Pages 673-681

  Beal, C ^a   Skokanova, J ^b   Latrille, E ^b   Martin, N ^a   Corrieu, G ^b  

^a AGROPARISTECH   (France)

^b CEMAGREF   (France)

Author keywords

Acidification; Lactic acid bacteria; Viscosity; Yogurt

Indexed keywords

BACTERIA (MICROORGANISMS); STREPTOCOCCUS THERMOPHILUS;

EID: 0041349503     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(99)75283-5     Document Type: Article

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