Viscosity and proteolysis of yoghurt using ropy strains, in the presence of Bifidobacteria, as compared to those of soyoghurt - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement
Article Dans Une Revue Bulletin of Animal Science Année : 1995

Viscosity and proteolysis of yoghurt using ropy strains, in the presence of Bifidobacteria, as compared to those of soyoghurt

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hal-02705488 , version 1 (01-06-2020)

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  • HAL Id : hal-02705488 , version 1
  • PRODINRA : 131473

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T.W. Murti, M.J. Desmazeaud. Viscosity and proteolysis of yoghurt using ropy strains, in the presence of Bifidobacteria, as compared to those of soyoghurt. Bulletin of Animal Science, 1995, sp., pp.433-437. ⟨hal-02705488⟩

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