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
Cited by
188 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献