A COMPARISON OF SOME CHEMICAL PROPERTIES OF YOGURTS MADE FROM CONTROL AND LACTASE-TREATED MILKS
- 28 June 2008
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 41 (4) , 791-793
- https://doi.org/10.1111/j.1365-2621.1976.tb00724_41_4.x
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
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- Owades and Jakovac Method for Diacetyl Determination in Mixed-Strain StartersJournal of Dairy Science, 1964
- Quantitative Determination of LactaseJournal of Dairy Science, 1961
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