The effect of polysaccharide producing strains of lactobacillus bulgaricus and streptococcus thermophilus on sensory qualities of yogurt

Description

Thesis, PlanA (M.S.)--University of Wisconsin--Stout, 1999. / Includes bibliographical references.

Links & Downloads

1. http://www.uwstout.edu/lib/thesis/1999/1999penkars.pdf

Tags

Yogurt

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/42279097
Date	January 1999
Creators	Penkar, Shilpa.
Source Sets	OCLC
Language	English
Detected Language	English
Source	Online version