This paper was presented in part or whole at the Annual Meeting of the Institute of Food Technologists, New Orleans, Louisiana, June 22–26, 1996.
Fermentation and Properties of Calcium-fortified Soy Milk Yogurt
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 3, pages 457–461, May 1997
How to Cite
YAZICI, F., ALVAREZ, V.B. and HANSEN, P.M.T. (1997), Fermentation and Properties of Calcium-fortified Soy Milk Yogurt. Journal of Food Science, 62: 457–461. doi: 10.1111/j.1365-2621.1997.tb04406.x
F. Yazici acknowledges a fellowship from the Turkish Ministry of Higher Education. Salaries and research support provided by state and federal funds appropriated to the Ohio Agricultural Research & Development Center, The Ohio State Univ., Columbus, Ohio.
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- Ms received 8/22/96; revised 11/26/96; accepted 12/20/96
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