Fermented milk products: effects of lactose hydrolysis and fermentation conditions on the rheological properties
Crossref DOI link: https://doi.org/10.1007/s13594-015-0259-9
Published Online: 2015-10-02
Published Print: 2016-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Schmidt, C.
Mende, S.
Jaros, D.
Rohm, H.
Text and Data Mining valid from 2015-10-02