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Article

Robitaille, G.;

Vadeboncoeur, C.;

Fat-free yogurt made using a galactose-positive exopolysaccharide-producing recombinant strain of Streptococcus thermophilus;

Source: JOURNAL OF DAIRY SCIENCE

Year published: 2009

Volume: 92, 2

Pages: p. 477-482

Signature: А 178

ID: TUNAR0058289

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Article

Vuillemard, J.;

Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor;

Source: JOURNAL OF DAIRY SCIENCE

Year published: 2009

Volume: 92, 5

Pages: p. 1856-1863

Signature: А 178

ID: TUNAR0063709

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