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)

(1) 
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(*) Corresponding Author

Abstract


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

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