Textural and Sensory Characteristics of Whole and Skimmed Flavored Set-Type Yogurt During Long Storage
Author:
Funder
Comisión Interministerial de Ciencia y Tecnología
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference20 articles.
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3. Effect of gelatin on the texture of yogurt and of acid-heat-induced milk gels;Fiszman;Z. Lebensm. Unters. Forsch.,1999
4. Quality of plain yogurt made from refrigerated and CO2-treated milk;Gueimonde;Food Res. Int.,2003
5. Survival of Streptococcus thermophilus and Lactobacillus bulgaricus in commercial and experimental yogurts;Harmann;J. Food Prot.,1984
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