Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology-Reference-Cited by-同舟云学术

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Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology

Published:2010-11 Issue:11 Volume:93 Page:5059-5068
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Cruz A.G.,Faria J.A.F.,Walter E.H.M.,Andrade R.R.,Cavalcanti R.N.,Oliveira C.A.F.,Granato D.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference61 articles.

1. Optimization of processing parameters of a Ball mill refiner for chocolate;Alamprese;J. Food Eng.,2007

2. Potentially probiotic açaí yogurt;Almeida;Int. J. Dairy Technol.,2008

3. Evaluation of some probiotic fermented milk products from Al-Ahsa markets, Saudi Arabia;Al-Otaibi;Am. J. Food Technol.,2009

4. Viability of probiotic microorganism during storage, postacidification and sensory analysis of fat-free yogurts with added whey protein concentrate;Antunes;Int. J. Dairy Technol.,2005

5. Role of bifidobacteria in nutrition, medicine and technology;Arunachalam;Nutr. Res.,1999

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