Microbiological, chemical and rheological properties of low fat set yoghurt produced with exopolysaccharide (EPS) producing Bifidobacterium strains
Author:
Funder
Commonwealth Scholarship Commission
Publisher
Elsevier BV
Subject
Food Science
Reference56 articles.
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3. Effects of fructooligosaccharide and whey protein concentrate on the viability of starter culture in reduced-fat probiotic yogurt during storage;Akalin;Journal of Food Science,2007
4. Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate;Akalın;Journal of Dairy Science,2012
5. Physical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios;Amatayakul;International Dairy Journal,2006
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