Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage-Reference-Cited by-同舟云学术

Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage

Published:2019-11 Issue: Volume:114 Page:108417
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Alirezalu K.^ORCID,Inácio Rita S.,Hesari J.,Remize F.^ORCID,Nemati Z.,Saraiva Jorge A.^ORCID,Barba Francisco J.^ORCID,Sant'Ana Anderson S.^ORCID,Lorenzo Jose M.^ORCID

Funder

CYTED Ciencia y Tecnología para el Desarrollo

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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2. Estimation of shelf-life of concentrated yogurt by monitoring selected microbiological and physicochemical changes during storage;Al-Kadamany;Lebensmittel-Wissenschaft & Technologie,2003

3. Suitability of some microbial coagulants for Feta cheese manufacture;Alichanidis;Journal of Dairy Research,1984

4. Determination of shelf life of concentrated yogurt (labneh) produced by in-bag straining of set yogurt using hazard analysis;Al-Kadamany;American Dairy Science Association,2002

5. Proteinases in normal bovine milk and their action on caseins;Andrews;Journal of Dairy Research,1983

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