Compositional characteristics of commercial yoghurt based on quantitative determination of viable lactic acid bacteria
Yoghurt quality is particularly difficult to standardize because of the many forms, varieties, manufacturing methods, ingredients and consumer preferences that exist. Since these factors will always play an important role, it is unlikely that a uniform yoghurt quality concept will ever emerge, such...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Faculty of Technology, Novi Sad
2009-01-01
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| Series: | Acta Periodica Technologica |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/1450-7188/2009/1450-71880940087P.pdf |