Fermented milk products: effects of lactose hydrolysis and fermentation conditions on the rheological properties

Research output: Contribution to journal › Research article › Contributed › peer-review

Contributors

Details

Original languageEnglish
Pages (from-to)199-211
JournalDairy science & technology
Volume96
Publication statusPublished - 2016
Peer-reviewedYes

External IDs

Scopus 84957591903

Keywords

Keywords

  • Sauermilchprodukte