Effect of solid content and sugar combinations on the quality of soymilk-based yogurt

Journal of Food Processing and Preservation

Volumn 34, Issue SUPPL. 1, 2010, Pages 87-97

  EstéVez, Ana MaríA ^a   MejíA, José ^a   Figuerola, Fernando ^b   Escobar, Berta ^a  

^a UNIVERSITY OF CHILE   (Chile)

^b UNIVERSIDAD AUSTRAL DE CHILE   (Chile)

Author keywords

[No Author keywords available]

Indexed keywords

GLYCINE MAX; LACTOBACILLUS; STREPTOCOCCUS SALIVARIUS;

EID: 77949506914     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2008.00281.x     Document Type: Article

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