The effect of heteropolysaccharide-producing strains of Streptococcus thermophilus on the texture and organoleptic properties of low-fat yoghurt

  • FRÉDÉRIC RAVYTS, LUC DE VUYST, FRÉDÉRIC LEROY
  • International Journal of Dairy Technology, August 2011, Wiley
  • DOI: 10.1111/j.1471-0307.2011.00714.x

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http://dx.doi.org/10.1111/j.1471-0307.2011.00714.x

The following have contributed to this page: Prof. dr. ir. Frédéric Leroy