Physical properties and microstructure of yoghurts supplemented with milk protein hydrolysates-Reference-Cited by-同舟云学术

Physical properties and microstructure of yoghurts supplemented with milk protein hydrolysates

Published:2005-01 Issue:1 Volume:15 Page:29-35
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Sodini I.,Lucas A.,Tissier J.P.,Corrieu G.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference28 articles.

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2. Combined effects of culture conditions and storage time on acidification and viscosity of stirred yogurt;Beal;Journal of Dairy Science,1999

3. Centre National Interprofessionnel de l’Economie Laitière (2001). La collecte et les fabrications de produits laitiers en 1998 et 1999. In CNIEL, L’économie laitière en chiffres (pp. 55). Paris: CIDIL.

4. Effectiveness of ascorbic acid as an oxygen scavenger in improving viability of probiotic bacteria in yoghurts made with commercial starter cultures;Dave;International Dairy Journal,1997

5. Ingredient supplementation effects on viability of probiotic bacteria in yogurt;Dave;Journal of Dairy Science,1998

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