Effect of cream fermentation on microbiological, physicochemical and rheological properties of L. helveticus-butter-Reference-Cited by-同舟云学术

Effect of cream fermentation on microbiological, physicochemical and rheological properties of L. helveticus-butter

Published:2016-06 Issue: Volume:201 Page:29-36
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ewe Joo-Ann,Loo Su-Yi^ORCID

Funder

Taylor’s Research Grant Scheme

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference48 articles.

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3. AOAC International (2000b). Official methods of analysis of AOAC International (17th ed.). AOAC Official Method 920.117. Maryland: AOAC International.

4. AOAC International (2000c). Official methods of analysis of AOAC International (17th ed.). AOAC Official Method 969.17. Maryland: AOAC International.

5. AOAC International (2000d). Official methods of analysis of AOAC International (17th ed.). AOAC Official Method 991.20. Maryland: AOAC International.

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