Ultrasonic characterization of yogurt fermentation process

Conference object English OPEN
  • Publisher: HAL CCSD
  • Subject: [ SPI.ACOU ] Engineering Sciences [physics]/Acoustics [physics.class-ph]
    mesheuropmc: food and beverages

International audience; The objective of this work is to characterize the fermentation of yogurt based on an ultrasonic technique. Conventionally, the acidity of the yogurt is measured by a pH meter to determine the progress of fermentation. However, the pH meter should... View more
  • References (8)

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