Effect of Dioscorea opposita Thunb. (yam) supplementation on physicochemical and sensory characteristics of yogurt-Reference-Cited by-同舟云学术

Effect of Dioscorea opposita Thunb. (yam) supplementation on physicochemical and sensory characteristics of yogurt

Published:2011-04 Issue:4 Volume:94 Page:1705-1712
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Kim S.H.,Lee S.Y.,Palanivel G.,Kwak H.S.

Funder

Brain Korea

Seoul, Republic of Korea

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference25 articles.

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4. A colloidal approach of milk acidification by glucono-delta-lactone;Banon;J. Dairy Sci.,1992

5. Characterisation of the microflora of attiéké, a fermented cassava product, during traditional small-scale preparation;Coulin;Int. J. Food Microbiol.,2006

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