Viscosity and Proteolysis of Yoghurt Using Ropy Strains, in the Presence of Bifidobacteria, as Compared to Those of Soyoghurt

https://doi.org/10.21059/buletinpeternak.v0i-.5118

T. W. Murti(1*), M. J. Desmazeaud(2)

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(*) Corresponding Author

Abstract


Abstrak dalam bentuk hard copy




DOI: https://doi.org/10.21059/buletinpeternak.v0i-.5118

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Copyright (c) 2004 T. W. Murti, M. J. Desmazeaud

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