Soy milk yoghurt

Biotechnology and Biotechnological Equipment

Volumn 19, Issue 1, 2005, Pages 193-195

  Denkova, Z R ^a   Murgov, I D ^a  

^a UNIVERSITY OF FOOD TECHNOLOGIES   (Bulgaria)

Author keywords

[No Author keywords available]

Indexed keywords

YOGHURT;

ACIDITY; ARTICLE; BACTERIUM CULTURE; CONTROLLED STUDY; FERMENTATION; FOOD BIOTECHNOLOGY; FOOD PROCESSING; LACTOBACILLUS DELBRUECKII; NONHUMAN; ORGANOLEPTIC PROPERTY; SOYBEAN MILK; STREPTOCOCCUS THERMOPHILUS; TEMPERATURE DEPENDENCE; TITRIMETRY;

BACTERIA (MICROORGANISMS); GLYCINE MAX; LACTOBACILLUS DELBRUECKII; STREPTOCOCCUS THERMOPHILUS;

EID: 13844266904     PISSN: 13102818     EISSN: None     Source Type: Journal    
DOI: 10.1080/13102818.2005.10817180     Document Type: Article

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