Altering the casein to whey protein ratio to enhance structural characteristics and release of major yoghurt volatile aroma compounds of non-fat stirred yoghurts-Reference-Cited by-同舟云学术

Altering the casein to whey protein ratio to enhance structural characteristics and release of major yoghurt volatile aroma compounds of non-fat stirred yoghurts

Published:2017-11 Issue: Volume:74 Page:63-73
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Chua David,Deeth Hilton C.,Oh H. Eustina,Bansal Nidhi^ORCID

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference79 articles.

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3. Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids;Amatayakul;Food Hydrocolloids,2006

4. Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: Chemical, physical, and microstructural properties;Aziznia;Journal of Dairy Science,2008

5. Production of flavour compounds by yoghurt starter cultures;Beshkova;Journal of Industrial Microbiology and Biotechnology,1998

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