Modelling the effect of fermentation temperature and time on starter culture growth, acidification and firmness in made-in-transit yoghurt

Published 2019 View Full Article

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Title
Modelling the effect of fermentation temperature and time on starter culture growth, acidification and firmness in made-in-transit yoghurt
Authors
Keywords
Made-in-transit (MIT), Predictive microbiology, Fermentation
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 106, Issue -, Pages 113-121
Publisher
Elsevier BV
Online
2019-02-13
DOI
10.1016/j.lwt.2019.02.027

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