Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2023.e16
Reference38 articles.
1. Innovative uses of milk protein concentrates in product development;Agarwal;J Food Sci,2015
2. Use of whey powder and skim milk powder for the production of fermented cream;Akal;Food Sci Technol,2016
3. Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate;Akalın;J Dairy Sci,2012
4. Viability of probiotic micro-organisms during storage, postacidification and sensory analysis of fat-free yogurts with added whey protein concentrate;Antunes;Int J Dairy Technol,2005
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4. Erratum to: Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate;Food Science of Animal Resources;2023-07
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