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The effect of proteolytic activity of starter cultures on technologically important properties of yogurt

The effect of proteolytic activity of starter cultures on technologically important properties of yogurt

Amani, Elahe; Eskandari, Mohammad Hadi; Shekarforoush, Shahram

期刊名称Food Science & Nutrition
作者Amani, Elahe; Eskandari, Mohammad Hadi; Shekarforoush, Shahram
印刷ISSN2048-7177
文件大小621.39KB
发表时间2016-09
DOI10.1002/fsn3.427

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