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  • Ettore Baglio
    978-3-319-07377-4
    2014
    Edition 1
    • Reviews the chemistry of yoghurt production from milk
    • Explains the processes and biochemical reactions involved in the fermentation process and their chemical and physical consequences: from the carbohydrate metabolism, over proteolysis and lipolysis to flavour production
    • Sheds light on the fascinating performance of fermenting organisms in yoghurt production
    • Includes supplementary material: sn.pub/extras

    €100

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