Modelling of rheological, microbiological and acidification properties of a fermented milk product containing a probiotic strain of Lactobacillus paracasei-Reference-Cited by-同舟云学术

Modelling of rheological, microbiological and acidification properties of a fermented milk product containing a probiotic strain of Lactobacillus paracasei

Published:2003-01 Issue:7 Volume:13 Page:517-528
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Kristo E,Biliaderis C.G,Tzanetakis N

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference42 articles.

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4. Rheological and sensory properties of yogurt from skim milk and ultrafiltered retentates;Biliaderis;International Dairy Journal,1992

5. Phenotypic and genotypic characterization of lactic acid bacteria isolated from Pecorino Toscano cheese;Bizzaro;Italian Journal of Food Science,2000

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