The addition of skim milk powder and dairy cream influences the physicochemical properties and the sensory acceptance of concentrated Greek-style yogurt-Reference-Cited by-同舟云学术

The addition of skim milk powder and dairy cream influences the physicochemical properties and the sensory acceptance of concentrated Greek-style yogurt

Published:2021-07 Issue: Volume:24 Page:100349
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Cândido de Souza Weysser Felipe,Souza do Amaral Carlos Roberto,Lima da Silva Bernardino Priscilla Diniz

Funder

Universidade Federal do Pará

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference49 articles.

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3. Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria;Almeida;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2009

4. Official Methods of Analyses - Determination of Moisture, Ash, Protein and Fat, 18ed,2005

5. Compendium of Methods for the Microbiological Examination of Foods,2001

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