Shelf life and quality of probiotic yogurt produced with Lactobacillus acidophilus and Gobdin-Reference-Cited by-同舟云学术

Shelf life and quality of probiotic yogurt produced with Lactobacillus acidophilus and Gobdin

Published:2017-11-06 Issue:3 Volume:53 Page:776-783
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Ertem Hatice¹,Çakmakçı Songül¹^ORCID

Affiliation:

1. Agriculture Faculty; Food Engineering Department; Atatürk University; Erzurum 25240 Turkey

Funder

Atatürk Üniversitesi

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13653/fullpdf

Reference40 articles.

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2. Effect of dıfferent incubation temperatures on the microflora, chemical composition and sensory characteristics of bio-yogurt;Akın;Italian Journal of Food Science,2005

3. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream;Akın;Food Chemistry,2007

4. Yoğurtlarda kurumadde artırımının pıhtının fiziksel özellikleri üzerine etkisi;Atamer;Gıda,1986

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