Organic acids profiles in lactose-hydrolyzed yogurt with different matrix composition-Reference-Cited by-同舟云学术

Organic acids profiles in lactose-hydrolyzed yogurt with different matrix composition

Published:2014-08-20 Issue:6 Volume:94 Page:561-580
ISSN:1958-5586
Container-title:Dairy Science & Technology
language:en
Short-container-title:Dairy Sci. & Technol.

Author:

Vénica Claudia Inés,Perotti María Cristina,Bergamini Carina Viviana

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13594-014-0180-7.pdf

Reference47 articles.

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2. Amatayakul T, Sherkat F, Shah NP (2006) Syneresis in set yogurt as affected by EPS starter cultures and levels of solids. Int J Dairy Technol 59:216–221

3. Amoroso MJ, Manca de Nadra MC, Oliver G (1989) The growth and sugar utilization by Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus isolated from market yogurt. Lait 69:519–528

4. Baranowska M (2006) Intensification of the synthesis of flavour compounds in yogurt by milk enrichment with their precursors. Pol J Food Nutr Sci 15/51(SI 1):5–11

5. Birollo GA, Reinheimer JA, Vinderola CG (2000) Viability of lactic acid microflora in different types of yoghurt. Food Res Int 33:799–805

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