Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate

Author:

Akalın A.S.,Unal G.,Dinkci N.,Hayaloglu A.A.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference45 articles.

1. Physical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios;Amatayakul;Int. Dairy J.,2006

2. Official Methods of Analysis,1997

3. Use of blends of skim milk and sweet whey protein concentrates in reconstituted yogurt;Augustin;Aust. J. Dairy Technol.,2003

4. Effects of ingredients supplementation on textural characteristics and microstructure of yoghurt;Bhullar;Milchwissenschaft,2002

5. The effects of certain factors on the properties of yoghurt made from ewe's milk;Bonczar;Food Chem.,2002

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