Effect of casein hydrolysates on yogurt fermentation and texture properties during storage

Autoria(s): Zhao QZ; Wang JS; Zhao MM; Jiang YM; Chun C
Data(s)

2006
Identificador

http://ir.scbg.ac.cn/handle/344003/1553

http://www.irgrid.ac.cn/handle/1471x/15378
Fonte

Zhao QZ； Wang JS； Zhao MM； Jiang YM； Chun C .Effect of casein hydrolysates on yogurt fermentation and texture properties during storage,Food Technology and Biotechnology,2006,44(3):429-434
Tipo

期刊论文
Acesso ao item digital