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(Journal Article) |
Dairy Science Technology doi101007s1359401502599 96 (2): 199-211 (2015)
Fermented milk products: effects of lactose hydrolysis and fermentation conditions on the rheological properties.
C Schmidt
,
S Mende
,
D Jaros
,
H Rohm
Notes
[Original String]:
2. Schmidt C, Mende S, Jaros D, Rohm H. Fermented milk products: effects of lactose hydrolysis and fermentation conditions on the rheological properties. Dairy Science & Technology. 2015;96(2):199-211. doi:10.1007/s13594-015-0259-9.