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

Keywords : YOGHOURT
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Journal articles
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https://hal.inrae.fr/hal-02689556
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Submitted on : Monday, June 1, 2020 - 6:06:43 AM
Last modification on : Tuesday, April 19, 2022 - 10:50:53 AM

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  • HAL Id : hal-02689556, version 1
  • PRODINRA : 73970

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Catherine Béal, Jana Skokanova, Eric Latrille, Nathalie Martin, Georges Corrieu. Combined effects of culture conditions and storage time on acidification and viscosity of stirred yogurt. Journal of Dairy Science, American Dairy Science Association, 1999, 82 (4), pp.673-681. ⟨hal-02689556⟩

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