EDP Sciences logo
Search
Menu
All issues Lait, 58 573-574 (1978) 155-172 Recommend this article

Recommend this article

You can advise a colleague about this article by filling this form below.
Your colleague will receive an e-mail containing your message and a link to the selected article.

Message information

Here is the text to be sent:

[Your name] recommends the following 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 and M. INGI
Lait, 58 573-574 (1978) 155-172
DOI: https://doi.org/10.1051/lait:1978573-57410


This e-mail has been sent using a form at https://lait.dairy-journal.org.

Back to the article