Publications in collaboration with researchers from Instituto de Fermentaciones Industriales (2)

2002

  1. Use of rectified grape juice in yogurt edulcoration

    Journal of Food Science, Vol. 67, Núm. 8, pp. 3140-3143

1999

  1. Lactic acid production and rheological properties of yogurt made from milk acidified with carbon dioxide

    Journal of the Science of Food and Agriculture, Vol. 79, Núm. 9, pp. 1208-1212