Open AccessViscosity and Proteolysis of Yoghurt Using Ropy Strains, in the Presence of Bifidobacteria, as Compared to Those of Soyoghurt
Author(s) -
T.W. Murti,
M.J. Desmazeaud
Publication year - 2004
Publication title -
buletin fakultas peternakan universitas gadjah mada/buletin peternakan
Language(s) - English
Resource type - Journals
eISSN - 2407-876X
pISSN - 0126-4400
DOI - 10.21059/buletinpeternak.v0i-.5118
Subject(s) - food science , proteolysis , biology , microbiology and biotechnology , chemistry , biochemistry , enzyme
Abstrak dalam bentuk hard copy