Influence of commercial starter culture on fermentation dynamics and quality characteristics of yogurts obtained with different formulations.
Claudia I VénicaIrma V WolfMaría V BeretCarina V BergaminiPatricia BurnsAna BinettiMaría C PerottiPublished in: Journal of the science of food and agriculture (2022)
Results indicate the usefulness of carrying out studies similar to the present one to select the most appropriate process conditions depending on the desired product. © 2022 Society of Chemical Industry.