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Cited article:

Boissons fermentées de différents types microbiens (L. acidophilus, L. bifidus, L. bulgaricus et Str. thermophilus) produites avec du lait à faible contenu glucidique (lait ultrafiltré, lait délactosé par voie microbienne, lait de soja)
The lactic acid beverages production by some different microorganisms (L. acidophilus, L. bifidus, L. bulgaricus and Str. thermophilus) and milk with low glucidic content (ultrafiltred milk, milk delactosed by Kluyveromyces fragilis, soya milk)

J. ROSSI, L. COSTAMAGNA, M. INGI

Lait, 58 573-574 (1978) 155-172

DOI: https://doi.org/10.1051/lait:1978573-57410

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This article has been cited by the following article(s):

Tamime and Robinson's Yoghurt

A.Y. Tamime and R.K. Robinson
Tamime and Robinson's Yoghurt 348 (2007)
https://doi.org/10.1533/9781845692612.348