Impact of protein-providing milk ingredients on volatile compounds, microstructure, microbiology and physicochemical characteristics of yogurts
Author:
Funder
Consejo Nacional de Investigaciones Científicas y Técnicas
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference28 articles.
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3. Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds;Benozzi;Food Research International,2015
4. Changes in the physicochemical parameters of yoghurts with added whey protein in relation to the starter bacteria strains and storage time;Brodziak;Animals,2020
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