Review on factors affecting and control of post-acidification in yoghurt and related products-Reference-Cited by-同舟云学术

Review on factors affecting and control of post-acidification in yoghurt and related products

Published:2021-03 Issue: Volume:109 Page:499-512
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Deshwal Gaurav Kr,Tiwari Swati,Kumar Ajay,Raman Rakesh Kumar,Kadyan Saurabh^ORCID

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference112 articles.

1. Effect of milk blends and temperature on the quality of thermized yoghurt;Alakali;Electronic Journal of Environmental, Agricultural and Food Chemistry,2009

2. Influence of an aqueous myrrh suspension on yogurt culture bacteria over yogurt shelf-life;Alhejaili;Journal of Dairy Science,2019

3. Fermentation of concentrated skim‐milk. Effects of different protein/lactose ratios obtained by ultrafiltration–diafiltration;Alvarez;Journal of the Science of Food and Agriculture,1998

4. Characteristics of stirred low-fat yoghurt as affected by high pressure;de Ancos;International Dairy Journal,2000

5. Viability of probiotic micro‐organisms during storage, postacidification and sensory analysis of fat‐free yogurts with added whey protein concentrate;Antunes;International Journal of Dairy Technology,2005

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