APPLICATION OF RESPONSE SURFACE METHODOLOGY TO EVALUATE THE EFFECT OF THE CONCENTRATION OF SUGAR AND COMMERCIALS STARTERS ON THE FERMENTATION KINETICS OF YOGURT

 

J.M. Rodríguez-Bernal, J. A. Serna-Jiménez, M.A. Uribe-Bohórquez, B. Klotz and M. X. Quintanilla-Carvajal

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